This easy James Martin scampi recipe is a quick and delicious treat that’s perfect for a light meal or appetizer. With crispy langoustines coated in a simple batter and served with creamy homemade lemon mayo, it’s a fun, flavorful dish you can easily customize with common ingredients. Perfect for sharing!
Ingredients Needed
300g (10.5 oz) raw peeled langoustines, de-veined
For the batter:
- 250g (2 cups) self-raising flour
- 250ml (1 cup) fizzy water
- 1 tsp salt
For the mayonnaise:
- 3 egg yolks
- 1 tbsp Dijon mustard
- 1 tsp white wine vinegar
- 200ml (0.85 cups) vegetable oil
- Salt and pepper
- 1 lemon, juice and zest
How To Make Scampi
- Heat the oil: Heat the vegetable oil in a deep fat fryer to 180°C (350°F).
- Prepare the batter: In a large bowl, mix the flour, fizzy water, and salt to form the batter.
- Coat the langoustines: Dip the langoustines into the batter and coat completely.
- Fry the langoustines: Fry the coated langoustines in batches until golden and crispy. Remove them and drain on kitchen paper. Season with salt.
- Make the mayonnaise: In a bowl, whisk the egg yolks, mustard, and vinegar together. Slowly drizzle in the vegetable oil while whisking continuously until the mixture thickens. Add the lemon juice and zest, then whisk again. Season with salt and pepper to taste.
- Serve: Pile the scampi into a basket and serve with a dollop of the homemade mayo.
Recipe Tips
- Use chilled fizzy water: Ensure your fizzy water is very cold for a light and crispy batter. This helps the batter puff up when frying.
- Fry in small batches: Don’t overcrowd the fryer. Frying in small batches ensures each langoustine gets crispy and golden without becoming soggy.
- Test the oil temperature: Before frying, test the oil with a small drop of batter. It should bubble and float to the top quickly if it’s at the right temperature (180°C/350°F).
- Drain on kitchen paper: After frying, place the langoustines on kitchen paper to drain excess oil and keep them crispy.
- Whisk the mayo slowly: When making the mayo, pour the oil in slowly, whisking constantly. This helps the mayo thicken properly without separating.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover scampi cool to room temperature. Store in an airtight container in the fridge for up to 2 days.
- Reheat: Heat a little oil in a frying pan over medium heat. Fry the scampi for about 3-4 minutes, turning occasionally until heated through and crispy again.
Nutrition Facts
Serving Size: 1 container (278g)
- Calories: 330
- Total Fat: 13g
- Saturated Fat: 5g
- Cholesterol: 160mg
- Sodium: 530mg
- Potassium: 681mg
- Total Carbohydrate: 37g
- Dietary Fiber: 2g
- Sugars: 4g
- Protein: 23g
Try More James Martin Recipes:
- James Martin Pear Tarte Tatin
- James Martin Madeira Cake
- James Martin BBQ Sauce
- James Martin Mushroom Quiche
James Martin Scampi Recipe
Description
This easy James Martin scampi recipe is a quick and delicious treat that’s perfect for a light meal or appetizer. With crispy langoustines coated in a simple batter and served with creamy homemade lemon mayo, it’s a fun, flavorful dish you can easily customize with common ingredients. Perfect for sharing!
Ingredients
For the batter:
For the mayonnaise:
Instructions
- Heat the oil: Heat the vegetable oil in a deep fat fryer to 180°C (350°F).
- Prepare the batter: In a large bowl, mix the flour, fizzy water, and salt to form the batter.
- Coat the langoustines: Dip the langoustines into the batter and coat completely.
- Fry the langoustines: Fry the coated langoustines in batches until golden and crispy. Remove them and drain on kitchen paper. Season with salt.
- Make the mayonnaise: In a bowl, whisk the egg yolks, mustard, and vinegar together. Slowly drizzle in the vegetable oil while whisking continuously until the mixture thickens. Add the lemon juice and zest, then whisk again. Season with salt and pepper to taste.
- Serve: Pile the scampi into a basket and serve with a dollop of the homemade mayo.
Notes
- Use chilled fizzy water: Ensure your fizzy water is very cold for a light and crispy batter. This helps the batter puff up when frying.
- Fry in small batches: Don’t overcrowd the fryer. Frying in small batches ensures each langoustine gets crispy and golden without becoming soggy.
- Test the oil temperature: Before frying, test the oil with a small drop of batter. It should bubble and float to the top quickly if it’s at the right temperature (180°C/350°F).
- Drain on kitchen paper: After frying, place the langoustines on kitchen paper to drain excess oil and keep them crispy.
- Whisk the mayo slowly: When making the mayo, pour the oil in slowly, whisking constantly. This helps the mayo thicken properly without separating.
James Martin Scampi Recipe