Scampi with Lemon Mayonnaise - James Martin Chef
This retro meal is a real treat and is great for sharing. The recipe includes a great trick to get amazing batter...fizzy water!
Ingredients
- 300g raw peeled langoustines, de-veined
- 250g self-raising flour
- 250ml fizzy water
- 1 tsp salt
- 3 egg yolks
- 1 tablespoon Dijon mustard
- 1 teaspoon white wine vinegar
- 200ml vegetable oil
- Salt and pepper
- 1 lemon, juice and zest
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