Name: Scampi with tartare sauce
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 2
Cuisine: British
Ingredients: 15-20 langoustine or Dublin Bay prawn tails; vegetable or sunflower oil for frying; 140g plain flour; 85g cornflour; 150ml beer; 100ml sparkling water; lemon wedges and chips to serve; 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

Home
Recipes
Scampi with tartare sauce

Scampi with tartare sauce

Good Food team

Save recipe

Serves 2

More effort

Prep: 30 mins

Cook: 20 mins

A star rating of 3.8 out of 5.5 ratingsRate

loading...

Crispy beer battered langoustine or prawn tails with a mayo-based dip of gherkins, capers and herbs

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Chunky chips with caramelised onion & garlic

A star rating of 4 out of 5.22 ratings

Fastest ever lemon pudding

A star rating of 4.7 out of 5.152 ratings

Ingredients

Nutrition

Units:

MetricUS

15-20 langoustine

or Dublin Bay prawn tails
vegetable or sunflower oil

for frying
140g plain flour
85g cornflour
150ml beer
100ml sparkling water
lemon wedges and chips

to serve

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

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal991
fat40g
saturates6g
carbs116g
sugars4g
fibre6g
protein36g
salt1.5g

low

Method

step 1

To prepare the langoustines, pull off the head and pincers. Lay the tail flat on a chopping board and use a sharp pair of scissors to cut a line straight down the back of the shell. Carefully peel the langoustine, score down the back, then remove the grit sac.
step 2

Get the oil heating in a large saucepan or wok – you will need enough to come 2-3in up the side of the pan. For the tartare sauce, mix all ingredients in a bowl and season.
step 3

Place the flours in a bowl with a good pinch of salt and pepper. Add the beer and sparkling water, and whisk to a smooth batter.
step 4

To test if the oil is hot enough, put a drop of batter into the pan – it should crisp and brown within 30 secs. Dip each langoustine or prawn tail into the batter, then carefully drop it into the oil. Drizzle a little extra batter over each one while they are cooking – this will give you a really crispy coating. Cook them in batches, making sure you don’t overcrowd the pan. When golden and floating to the surface, scoop out and drain well on kitchen paper. Sprinkle the scampi with salt and serve with the tartare sauce, lemon wedges and chips.

RECIPE TIPS

SHOPPING TIP

Scottish langoustines have a sweet, tender flesh. If you can’t find them, use large prawns or crevettes instead.

Recipe from Good Food magazine, June 2012

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 3.8 out of 5.5 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now