Breaded Scampi
Cuisines
Cooking Instructions
Cooking: 3 minutes
Notes:
Set up a traditional dredging station using plain flour, beaten eggs, and breadcrumbs mixed with dried parsley and a little salt for even, secure coating.
For shallow frying, use a combination of vegetable oil to handle the high heat and a touch of olive oil to add a pleasant, savoury depth of flavour.
Because langoustine tails are delicate and small, they cook extremely quickly; fry them for only two to three minutes in total until they achieve a rich, golden brown crust.
Always remember that colour equals flavour when frying scampi, but keep a close eye on them to avoid overcooking the tender shellfish inside.
Prepare Langoustines
Twist and pull the heads off the fresh langoustines to remove them along with the intestinal tract, then peel the shells from the tails and clean thoroughly.
Set Up Breading Station
Arrange three shallow bowls containing plain flour, beaten eggs, and breadcrumbs mixed with dried parsley and salt.
Bread Scampi
Dredge each langoustine tail lightly in flour, dip into the beaten eggs, and toss in the breadcrumb mixture until evenly and thoroughly coated.
Fry
Heat a shallow layer of vegetable and olive oil in a frying pan over medium-high heat, add the breaded scampi tails, and fry for 2 to 3 minutes, turning until golden brown on all sides.
Drain and Serve
Remove the scampi from the pan, drain excess oil on paper towels, and serve immediately.
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Ingredients
| Fresh Scottish Langoustines | 500 g |
| Plain Flour | 100 g |
| Eggs | 2 |
| Breadcrumbs | 150 g |
| Dried Parsley | 1 tsp |
| Salt | ½ tsp |
| Vegetable Oil | For frying |
| Olive Oil | 1 tbsp |
