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Battered Prawn 'Scampi' with Tartare Sauce
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Scampi in a basket – what a treat that was! And still can be if you make it yourself, though you may have to do without the baskets. If you can get uncooked, shelled langoustines for this dish, then you have the real deal. Thick slices of Australian rock lobster are just as good, but to make life easy, I use big, juicy tiger prawns. You can either roll them in flour, dip them in egg and coat in fine, dry white breadcrumbs before deep-frying, or try them this way in a light beer batter.
A youthful, laser-sharp Muscadet is the perfect foil to the sharp dip and the rich, battered prawns.
Typical values per serving:
This recipe was first published in August 2006.