Scampi in Saffron Batter with Winter Salad - Restaurant Association of Nova Scotia

Ingredients

• 150 g (1 1/2 cups) flour
• 1/2 tsp. baking powder
• 30 g (1/3 cup) cornstarch
• 1 egg
• Pinch ground saffron
• Salt
• Water
• 2 tbsp. sesame oil
• 8 scampi, unpeeled
• Salt and pepper
• 2 tbsp. flour
• 300 g (10 oz.) butter and oil
• 50 g (2 oz.) cubed shallot, pumpkin and carrot
• 5 tbsp. sesame oil
• 50 ml (3 tbsp.) vegetable stock
• 1 tsp. chopped cilantro
• 1 tbsp. honey
• 5 tbsp. vinegar
• 3 tbsp. vegetable oil
• 4 cherry tomatoes
• 100 g (3 1/2 oz.) salad leaves (red oak leaf, chicory, lollo rosso)
• 1 sprig cilantro