Scampi, Dublin Bay prawns, Langoustines. These are very popular items found on most menus in all catering situations. Scampi are generally purchased in their raw frozen state and should be allowed to thaw out completely before further handling. They may be blanched in water or cooked for a few moments in a court-bouillon before being cooked in a particular dish, or they may be cooked from their raw state. The following recipes are for use with raw defrosted scampi.
Makes: 10 portions. Cooking time: 5 minutes.
— 850 grams scampi
— flour, egg wash, breadcrumb coating
— 3 lemons
— sprig of parsley
— ½ liter tartare sauce
(1) Thoroughly dry the scampi in a cloth or absorbent kitchen paper.
(2) Coat with flour, eggwash and breadcrumbs. (3) Reshape them by rolling them in the hands.
(4) Place the scampi into a frying basket and place into hot fat. Fry until crisp and golden, shaking the frying basket from time to time to ensure even coloration.
(5) When cooked, drain the scampi by placing them onto absorbent kitchen paper. Season with salt.
(6) Dress on a dish paper on a flat dish, garnish with lemon wedges and picked parsley, and serve accompanied by a sauceboat of tartare sauce.