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DEEP-FRIED SCAMPI

225 g scampi, fresh or frozen, thawed if frozen


15-30 ml seasoned flour

100 g plain flour

pinch of salt

15 ml vegetable oil

1 egg, separated

30-45 ml water or milk and water

vegetable oil for deep-frying

Tartare Sauce, to serve

lemon wedges, to garnish


  1. If fresh scampi or prawns are used, discard their heads, remove the fresh from the shells and remove the dark veins.

  2. Dip the scampi in the seasoned flour. Mix the plain flour, salt, oil and egg yolk with enough liquid to give a stiff batter which will coat the back of a spoon. Beat until smooth.

  3. Just before cooking, whisk the egg white until stiff and fold into the batter.

  4. Heat the oil in a deep-fat fryer to 180°C. Dip the scampi in the batter, then fry, a few at a time, until golden brown. Drain on absorbent kitchen paper and keep warm while frying the rest. Serve with Tartare Sauce and lemon wedges.
    Serves 2


DEEP-FRIED SCAMPI

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