Scampi with chips and tartare sauce recipe
Homemade scampi (using langoustine) with tartare sauce. Pair it with our par-boiled oven baked chips for the ultimate bar food experience.
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Cooking tools:
- Food processor
- Deep-fry thermometer
- Kitchen scale
- Oven
- Stove
- Roasting pan
- Pot
- Mixing bowl
- Whisk
- Plate
- Parchment paper
- Slotted spoon
- Paper towel
- Chef's knife
- Cutting board
- Measuring spoon
- Peeler
- Spoon
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
- 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
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