Detach the raw scampi heads, place the tails in a large pot, sprinkle with the powdered court-bouillon and cover with cold water. Bring to a boil, lower the heat and simmer for 8 minutes. Drain thoroughly. Pour the beer in a bowl, dip each scampi tail into the beer, then into the flour seasoned with salt and pepper. Deep fry 6 at time in a large quantity of very hot oil. Drain on a paper towel serve with the quartered lemons.
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3 dozen scampi or Dublin bay prawns
1 pack powdered court-bouillon
1 1/2 cups light beer / lager
4 tbsp flour
salt, pepper
lemons
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10
mn
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10
mn
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You can also serve a tartar sauce on the side. Serve top quality beer with the deep fried scampi.
