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Ingredients
- 1 kg (2 lb) peeled raw scampi (scampi meat) or peeled raw large prawns
- 1/2 cup (60 g/2 oz) plain flour
- 4 eggs, lightly beaten
- 2 cups (200 g/6 1/2 oz) dry breadcrumbs
- 1 tablespoon finely chopped fresh parsley
- oil, for deep-frying
- tartare sauce, for serving
- lemon wedges, for serving
Method
1. Pat the scampi or prawns dry with paper towel, then toss in the flour and shake off any excess. Dip into the egg, then the combined crumbs and parsley.
2. Fill a deep heavy-based pan one third full of oil and heat to 180°C (350°F), or until a cube of bread dropped into the oil browns in 15 seconds. Deep-fry the scampi in batches for 2 minutes, or until golden and cooked through. Drain. Serve with tartare sauce and lemon wedges.
