Deep-fried scampi is a popular seafood dish for its crispy, golden batter-coated shrimp or prawns. It’s a classic, coastal recipe that has become a worldwide favourite, highlighting the sea’s flavours.
Ingredients:
-
1 pound of scampi (langoustines or prawns), peeled and deveined
-
1 cup of all-purpose flour
-
2 large eggs
-
1 cup of breadcrumbs (panko works well for extra crunch)
-
Salt and pepper to taste
-
1 teaspoon garlic powder
-
1 teaspoon paprika
-
Vegetable oil for frying
-
Lemon wedges and tartar sauce for serving
Instructions:
-
Set up three shallow bowls. Place the flour in the first bowl. In the second bowl, beat the eggs until smooth. In the third bowl, combine the breadcrumbs, salt, pepper, garlic powder, and paprika.
-
Pat the scampi dry with paper towels. Dredge each piece in flour, shaking off any excess. Dip it into the beaten eggs, ensuring it’s fully coated. Finally, roll it in the breadcrumb mixture, pressing lightly to adhere.
-
In a deep frying pan or deep fryer, heat the vegetable oil to 350°F (175°C). You need enough oil so the scampi can float and fry evenly.
-
Carefully place the breaded scampi into the hot oil in batches, avoiding overcrowding the pan. Fry for about 2-3 minutes or until they turn golden brown and crispy. Use a slotted spoon to remove the scampi and drain them on a paper towel-lined plate.
-
Serve the deep-fried scampi hot with lemon wedges and tartar sauce on the side for dipping. Enjoy your crispy, delicious seafood treat!
Also, Read
Deep Fried Scampi
Ingredients
- 1 pound of scampi (langoustines or prawns), peeled and deveined
- 1 cup of all-purpose flour
- 2 large eggs
- 1 cup of breadcrumbs (panko works well for extra crunch)
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Vegetable oil for frying
- Lemon wedges and tartar sauce for serving
Instructions
- Set up three shallow bowls. Place the flour in the first bowl. In the second bowl, beat the eggs until smooth. In the third bowl, combine the breadcrumbs, salt, pepper, garlic powder, and paprika.
- Pat the scampi dry with paper towels. Dredge each piece in flour, shaking off any excess. Dip it into the beaten eggs, ensuring it’s fully coated. Finally, roll it in the breadcrumb mixture, pressing lightly to adhere.
- In a deep frying pan or deep fryer, heat the vegetable oil to 350°F (175°C). You need enough oil so the scampi can float and fry evenly.
- Carefully place the breaded scampi into the hot oil in batches, avoiding overcrowding the pan. Fry for about 2-3 minutes or until they turn golden brown and crispy. Use a slotted spoon to remove the scampi and drain them on a paper towel-lined plate
- Serve the deep-fried scampi hot with lemon wedges and tartar sauce on the side for dipping. Enjoy your crispy, delicious seafood treat!
