Scampi Fritti

Beignet Batter 

Mix the flour and salt. Then pour in beer, melted butter, rum, and a little water and whisk together. Let it rest in the fridge for 1 hour, after which the stiffly beaten egg whites are carefully folded in (so as not to knock the air out of them). 

Scampi Fritti

Dip the tails in the beignet batter and deep fry them in your deep fryer/pot at 180 degrees Celsius (356 degrees Fahrenheit) for 2 minutes (or until golden).

Tartar Sauce

Langoustine Oil

The langoustine tails are peeled and used for scampi fritti. We use the shells (and heads) for an oil for our mayonnaise. Flambé the shells in alcohol for 1 minute and then cover with neutral oil. Bring to the boil and then let simmer for 20-25 minutes.  Strain the oil and cool it down before using. We gave it about an hour in the freezer.

Langoustine Mayonnaise

Whisk egg yolks with apple cider vinegar and Dijon mustard. When it thickens, add the langoustine oil drop by drop until it reaches a mayonnaise consistency.   

Tartar Sauce

Stir the mayonnaise, yogurt, and mustard together. Finely chop the capers and onions and stir them into the cream. Season with salt, pepper, and lemon juice. Serve everything together.