Deep-fried Scampi from The Times Cookery Book by Katie Stewart
Rinse the scampi, pat dry and set aside while preparing the batter. Sieve the flour and salt into a small basin and hollow out the centre. Add the oil and water and, using a wooden spoon, mix from ...
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Cooking tools:
- Fine-mesh sieve
- Mixing bowl
- Wooden spoon
- Whisk
- Metal spoon
- Deep fryer
- Paper towel
- Plate
Ingredients
- 2 oz (50 g) plain flour
- pinch salt
- ¾–1 lb (350–450 g) prepared scampi
- oil for deep frying
- 1 egg white
- 1 dessertspoon olive oil
- 4 tablespoons water
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