Scampi with tartare sauce recipe
 Treat yourself to Rick Stein’s battered langoustines with a luxurious tartare sauce, made with homemade mustard mayonnaise, olives and gherkins. 1 tbsp English mustard1 egg, at room temperature 1 tbsp white wine vinegar¾ tsp saltwhite pepper300ml/½ pint sunflower oil 1 tbsp English mustard 1 egg, at room temperature 1 tbsp white wine vinegar ¾ tsp salt white pepper 300ml/½ pint sunflower oil 300ml/½ pint mustard mayonnaise 2 tsp finely chopped green olives2 tsp finely chopped gherkins2 tsp finely chopped capers2 tsp finely chopped fresh parsley2 tsp finely chopped fresh chives 300ml/½ pint mustard mayonnaise 2 tsp finely chopped green olives 2 tsp finely chopped gherkins 2 tsp finely chopped capers 2 tsp finely chopped fresh parsley 2 tsp finely chopped fresh chives 50g/1¾oz plain flour1 egg, beaten75g/2½oz panko breadcrumbs10 fresh (or frozen and defrosted) langoustines, peeled, or 12 king prawns, defrosted and peeled1 litre/1¾ pint sunflower oil, for deep-fryingsalt 50g/1¾oz plain flour 1 egg, beaten 75g/2½oz panko breadcrumbs 10 fresh (or frozen and defrosted) langoustines, peeled, or 12 king prawns, defrosted and peeled 1 litre/1¾ pint sunflower oil, for deep-frying salt lemon wedgestartare saucechips lemon wedges tartare sauce chips Method For the mustard mayonnaise, put the mustard, egg, vinegar and salt into a blender and season with white pepper. Turn on the machine and very slowly pour in 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.Mix all the ingredients for the tartare sauce together and chill until needed.Put the flour, beaten egg and breadcrumbs in separate bowls. Take the langoustines or prawns and dip them first in the flour, then beaten egg, then breadcrumbs and set aside.Heat the oil to 180C in a large, deep pan. Carefully lower in the langoustine or prawns three or four at a time and fry for 1–2 minutes until golden and crisp (CAUTION: hot oil can be dangerous. Do not leave unattended). Drain on kitchen paper, sprinkle with salt and keep them warm while you cook the rest. Serve with the tartare sauce, lemon wedges and some chips, if you like. For the mustard mayonnaise, put the mustard, egg, vinegar and salt into a blender and season with white pepper. Turn on the machine and very slowly pour in 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. For the mustard mayonnaise, put the mustard, egg, vinegar and salt into a blender and season with white pepper. Turn on the machine and very slowly pour in 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. Mix all the ingredients for the tartare sauce together and chill until needed. Mix all the ingredients for the tartare sauce together and chill until needed. Put the flour, beaten egg and breadcrumbs in separate bowls. Take the langoustines or prawns and dip them first in the flour, then beaten egg, then breadcrumbs and set aside. Put the flour, beaten egg and breadcrumbs in separate bowls. Take the langoustines or prawns and dip them first in the flour, then beaten egg, then breadcrumbs and set aside. Heat the oil to 180C in a large, deep pan. Carefully lower in the langoustine or prawns three or four at a time and fry for 1–2 minutes until golden and crisp (CAUTION: hot oil can be dangerous. Do not leave unattended). Drain on kitchen paper, sprinkle with salt and keep them warm while you cook the rest. Heat the oil to 180C in a large, deep pan. Carefully lower in the langoustine or prawns three or four at a time and fry for 1–2 minutes until golden and crisp (CAUTION: hot oil can be dangerous. Do not leave unattended). Drain on kitchen paper, sprinkle with salt and keep them warm while you cook the rest. Serve with the tartare sauce, lemon wedges and some chips, if you like. Serve with the tartare sauce, lemon wedges and some chips, if you like. Recipe tips Reserve the langoustine shells for shellfish stock, which can be frozen for another recipe like arroz roja, risottos, sauces or soups.