Mary Contini's Scampi - Scottish Food Guide
Bring a large pot of water to the boil. Nip the tail of the langoustine and twist it, pulling out the black vein that lies down the middle.
Ingredients
- 2 dozen langoustines (bought alive & eat on day of purchase)
- 1 egg
- 250 ml cold water
- 100 g plain flour
- 50 g cornflour
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