Fried in beignet batter
Recipe for scampi fritti
A delicious recipe for the classic dish scampi fritti.
The langoustine tails are dipped in a beignet batter and deep-fried.
The batter helps make them super crispy and delicious.
Ingredients
- 9 pcs. Lobster Tails
- 125 gram Wheat Flour
- 3 gram Salt
- 100 gram Beer
- 13.8 gram Rome
- 100 gram Water
- 2 pcs. egg white
Instructions
Beignet Batter
- Mix the flour and salt. Then pour in beer, melted butter, rum, and a bit of water, and whisk together.
- Let it rest in the refrigerator for 1 hour, then gently fold in the stiffly beaten egg whites (to avoid deflating them).
Scampi Fritti
- Dip the tails in the beignet batter and deep-fry them in a deep fryer/pot at 180 degrees Celsius (356 degrees Fahrenheit) for 2 minutes (or until golden).
- Serve immediately with a lemon wedge and alongside mayonnaise or aioli.