Scampi with Almalfi Lemon - James Martin Chef

Name: Scampi with Almalfi Lemon - James Martin Chef
Ingredients: 300g raw langoustines deveined; 250g SR gluten free flour; 250ml cider; 1 tsp salt; Black pepper; 3 egg yolks; 1 tbs Dijon; 200ml veg oil; Salt and pepper; 1 lemon juice and zest; Lemon wedges; Watercress; To make the mayo, place the egg yolks and mustard into a mini food processor, blitz slowly adding the oil until thick. Season finish with the lemon season.; Heat the vegetable oil to 180c.; Mix all the ingredients together for the batter, add langoustines and coat completely.; Fry in batches until golden drain onto kitchen paper, season with salt.; To serve pile the scampi into a basket with mayo drizzled over and lemon wedges and watercress.

www.jamesmartinchef.co.uk

Whipping up your own scampi is simple with this quick recipe from James. Great for serving up as a light bite or as part of a larger feast!

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Ingredients

300g raw langoustines deveined
250g SR gluten free flour
250ml cider
1 tsp salt
Black pepper
3 egg yolks
1 tbs Dijon
200ml veg oil
Salt and pepper
1 lemon juice and zest
Lemon wedges
Watercress
To make the mayo, place the egg yolks and mustard into a mini food processor, blitz slowly adding the oil until thick. Season finish with the lemon season.
Heat the vegetable oil to 180c.
Mix all the ingredients together for the batter, add langoustines and coat completely.
Fry in batches until golden drain onto kitchen paper, season with salt.
To serve pile the scampi into a basket with mayo drizzled over and lemon wedges and watercress.