Scampi and tartare sauce
Prep:
30 mins
Cook:
20 mins
Crispy prawn tails with a lovely dip of gherkins, capers and herbs.
15-20 Dublin Bay prawn tails
Vegetable or sunflower oil, for frying
140g plain flour
85g cornflour
150ml beer
100ml sparkling water
For the tartare sauce
6 tbsp mayonnaise
1 gherkin or 6 cornichons, finely chopped
1 tbsp caper, rinsed and chopped
1 tsp lemon juice
1 tbsp chopped parsley
2 tsp chopped tarragon
Lemon wedges and chips, to serve
Heat the oil in a large saucepan or wok, about a 3 finger measure up the sides of the pan.
Mix all of the tartare sauce ingredients in a bowl and season with salt and pepper.
Place the flours in a bowl with a generous pinch of salt and pepper.
Add the beer and sparkling water, and whisk until there is a smooth batter.
To test if the oil is hot enough, put a drop of batter into the pan, it should crisp and brown within 30 seconds.
Dip each prawn tail into the batter, then carefully lower it into the oil.
Drizzle a little extra batter over each one while they are cooking for extra crisp.
Cook them in batches, not overcrowding the pan.
When they have turned golden and float to the surface, scoop out with a slotted spoon or spatula and drain well on kitchen paper.
Sprinkle with salt and serve with the tartare sauce, lemon wedges and chips if you like.
Serves
4
Preparation Time
30 minutes
Cooking Time
20 minutes
Main ingredients
Shellfish, Dairy, Flour, Eggs, Alcohol, Vegetables, Oil
Recipe Type
Starters, Snacks
Level of Difficulty
Moderately Easy
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