Langoustine Scampi with Lemon Mayo

Crisp langoustines in a vodka tonic batter, deep-fried until golden and served with a creamy homemade lemon mayonnaise.

Seafood Main Course Fried Entertaining

Estimated Nutrition

Calories

1053.2

kcal / serving

4212.8 kcal total

Carbs

46.4g

per serving

185.6 g total

Fat

87.1g

per serving

348.2 g total

Protein

19.6g

per serving

78.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

110

Self-Raising Flour

110

Cornflour

CondimentsSauces

tsp

White Wine Vinegar

tsp

Dijon Mustard

Dairy

piece

Egg

free-range, yolks only

Fruits

piece

Lemon

juice only

Liquids

275

Tonic Water

tbsp

Vodka

NutsSeeds

piece

Sea Salt

to taste

OilsFats

piece

Vegetable Oil

for deep frying

300

Rapeseed Oil

Seafood

piece

Langoustine

shelled and de-veined

Method

Heat a deep fat fryer to 190°C.

Mix the self-raising flour and cornflour in a bowl until combined.

Whisk tonic water and vodka into the flour mixture until smooth.

Coat langoustines in batter and fry for 3 to 4 minutes until golden.

Drain the fried scampi on kitchen paper.

Blend egg yolks, vinegar, and mustard in a food processor until creamy.

Gradually stream in the oil with the motor running until thick.

Stir in the lemon juice and serve alongside the scampi with sea salt.