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RECIPE: Leffe Scampi Tails from Michelin-starred head chef of The Hinds Head in Bray, Kevin Love

By Burton Mail  |  Posted: June 02, 2014

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This delicious recipes serves 4-6

You will need:

12 scampi/langoustine tails

100g flour

10g salt

10g black pepper

2g cayenne pepper

3 eggs beaten

Panko bread crumbs

1 litre vegetable oil for frying

Zest of 1 lemon

100g mayonnaise

20g lemon juice


1. Mix the mayonnaise with the lemon juice and reserve for later

2. Wash the scampi and pat dry

3. Mix the flour with the salt and peppers

4. Coat the scampi in the flour, then the egg and finally the breadcrumb

5. Heat the oil to 180C

6. Cook the scampi for 1 minute 30 seconds and then remove from the oil

7. Dust with the lemon zest mix and serve with the lemon mayonnaise

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