Scottish langoustines have a sweet,
tender flesh. If you can’t find them,
use large prawns or crevettes instead.
To prepare the langoustines, pull off
the head and pincers. Lay the tail flat on
a chopping board and use a sharp pair
of scissors to cut a line straight down
the back of the shell. Carefully peel the
langoustine, score down the back, then
remove the grit sac.
Get the oil heating in a large saucepan
or wok – you will need enough to come
2-3in up the side of the pan. For the
tartare sauce, mix all ingredients in a
bowl and season.
Place the flours in a bowl with a good
pinch of salt and pepper. Add the beer
and sparkling water, and whisk to a
To test if the oil is hot enough, put a
drop of batter into the pan – it should
crisp and brown within 30 secs. Dip
each langoustine or prawn tail into the
batter, then carefully drop it into the oil.
Drizzle a little extra batter over each
one while they are cooking – this will
give you a really crispy coating. Cook
them in batches, making sure you don’t
overcrowd the pan. When golden and
floating to the surface, scoop out and
drain well on kitchen paper. Sprinkle
the scampi with salt and serve with the
tartare sauce, lemon wedges and chips.