Shell the raw scampi tails. Spike 4 scampi onto 2 skewers, season with salt and pepper and leave to rest for 10 minutes. Beat the egg and oil together. Dip each skewer in the flour, then in the egg mixture and finally in the bread crumbs. Fry in butter for 2 or 3 minutes on each side or deep fry in oil. Serve with a tartar sauce.
BOILED SCAMPI :
Wash the scampi in a large quantity of water, without soaking them. Bring the salted water to a boil, then put in the scampi. Bring back to a quick boil and cook for 2 minutes. Turn the stove off, let the scampi sit for 5 minutes in the water, then rinse under cold water. Drain and serve with a mayonnaise.
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FRIED SCAMPI:
24 scampi or Dublin bay prawns
3 tbsp flour
1/2 tbsp oil
bread crumbs
salt, pepper
1 egg
3 1/2 oz butter or frying oil
tartar sauce
BOILED SCAMPI:
48 to 60 scampi or Dublin bay prawns (depending on size)
5 qt water
2 tbsp salt
mayonnaise
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6
mn
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15
mn
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A Pouilly with the fried scampi and a Gros-Plant with the boiled would be perfect.
