Scampi with chips and tartare sauce recipe | delicious. magazine

Ingredients

• 700g maris piper potatoes, peeled and cut into fat chips
• 3 tbsp olive oil
• 20-25 langoustine tails (also called Dublin Bay prawns), peeled and de-veined
• 30g plain flour
• Good pinch of cayenne pepper
• 1 large free-range egg
• 75g fresh, fine white breadcrumbs
• Sunflower or vegetable oil for deep frying
• Lemon wedges to serve
• For the tartare sauce
• 1 large free-range egg yolk
• ½ tsp English mustard powder
• Juice of 1 lemon
• 150ml olive oil
• 1 tbsp rinsed, chopped capers
• 1 tbsp rinsed, finely diced gherkins
• 1 tbsp chopped fresh parsley leaves
• 1 large shallot, finely chopped