Proper Scampi with tartare sauce recipe

As seen on Rick Stein’s Food Stories on BBC Two, this is Rick’s scampi recipe with tartare sauce.

Ingredients for Rick’s scampi with tartare sauce recipe

SERVES 4

• 20 fresh (or frozen and defrosted) langoustine, peeled 
• 100g plain flour
• 2 eggs, beaten
• 150g panko breadcrumbs
• 1 litre sunflower oil for deep frying

For the tartare sauce

• 150ml mustard mayonnaise
• 1 tsp finely chopped green olives
• 1 tsp finely chopped gherkin
• 1 tsp finely chopped capers
• 1 tsp finely chopped parsley
• 1 tsp finely chopped chives

For the mustard mayonnaise

• 1 tablespoon English mustard
• 1 egg
• 1 tablespoon white wine vinegar
• ¾ teaspoon salt
• A few turns of the white pepper mill
• 300 ml (10 fl oz) sunflower oil

How to make Rick’s scampi and tartare sauce recipe

1. Mix all the tartare sauce ingredients together and refrigerate until needed.
2. Take the langoustine tails and dip them first in the flour, then beaten egg then breadcrumbs and set aside.
3. Heat the oil to 180c and then carefully lower the langoustine 3 or 4 at a time and fry for 1-2 minutes until golden and crisp, transfer to kitchen towel and sprinkle with salt and keep warm while you cook the rest.
4. Serve with chips, tartare sauce and lemon wedges.

1. For the mustard mayonnaise – Put the mustard, egg, vinegar, salt and pepper into a liquidizer. Turn on the machine and then gradually add the oil through the hole in the lid until you have a thick emulsion. The mayonnaise will keep for about a week in the fridge.

Happy cooking

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