Light, crisp battered Dublin bay prawns, langoustine or scampi tails make a great bar snack, starter or main course. Fresh or frozen work equally well.
I like to serve just a straightforward traditional tartare sauce with these, but you could also choose to spice it up with a bit of chilli; or alternatively, you could serve a mayonnaise with lots of fresh green herbs in it.
300-350g peeled scampi tails, or more if you wish
150g self-raising flour
About 150-200ml chilled scrumpy or dry cider to mix
Vegetable or corn oil for deep frying
Salt and freshly ground white pepper
Lemon wedges, to serve
For the tartare sauce
4-5tbsp home-made or good-quality mayonnaise
15 small gherkins or 2-3 large dill pickles, finely chopped
2tbsp capers, rinsed and chopped
1tbsp chopped parsley
First make the tartare sauce: mix all of the ingredients together and season to taste. Then, to make the batter, put most of the self-raising flour into a bowl (reserving a couple of tablespoons) and carefully whisk in enough of the scrumpy until you have a fairly thick batter; then season.
Preheat about 8cm of oil to 160-180C in a large thick-bottomed saucepan or electric deep-fat fryer.
Put the 2 tablespoons of flour on a plate and season well. Dust the scampi tails in the flour then dip them in the batter in manageable batches and carefully drop into the hot fat.
Cook for 3-4 minutes, turning them in the oil as they are cooking with a slotted spoon until golden, then remove and drain on some kitchen paper.
Serve immediately with the lemon wedges and tartare sauce.
Subscribe to Independent Premium to bookmark this article
Want to bookmark your favourite articles and stories to read or reference later? Start your Independent Premium subscription today.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies