Scampi in Brik Pastry with Aïoli & Gremolata from Sydney Seafood School Cookbook by Matt Moran
Scampi are delicate, sweet and delicious, and this recipe, which is often on Matt Moran’s menu at ARIA, is an excellent, no-fuss way to serve them. Brik pastry
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Cooking tools:
- Immersion blender
- Pasta machine
- Linguine cutter
- Pastry brush
- Chef's knife
- Cutting board
- Mixing bowl
Ingredients
- 12 pieces brik pastry
- 12 green (raw) scampi, peeled and deveined, tails intact
- vegetable oil, for deep-frying
- 1 egg, lightly beaten
- 4 tablespoons Aïoli (see Basics)
- 1 tablespoon strained lemon juice
- 1 tablespoon snipped celery cress (see Chefs’ ingredients)
- ½ bunch flat-leaf parsley, leaves picked
- ½ clove garlic
- 2½ tablespoons olive oil
- salt flakes and freshly ground black pepper, to taste
- large prawn
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