8 langoustine, scampi or dublin bay prawn, unpeeled
salt and pepper
2 tablespoons flour
5 tablespoons sesame oil
1 teaspoon chopped cilantro
1 tablespoon honey
5 tablespoons vinegar
3 tablespoons vegetable oil
4 cherry tomatoes
1 sprig cilantro
150 g flour
30 g cornstarch
300 g butter and oil
50 g cubed shallot, pumpkin and carrot
100 g salad leaves (red oak leaf, chicory, lollo rosso)
50 ml vegetable stock
Recipe preparation steps
Combine and sift the flour, baking powder and cornstarch. Stir into it 150 ml (generous 1/2 cup) ice water with the egg, saffron and salt. Allow the batter to stand for about 30 minutes. Stir in the sesameoil and let the batter stand an additional 10 minutes.
Peel the scampi, leaving the tail fins on. Make a cut down the back of the scampi, devein them, wash and blot dry. Season with salt and pepper and toss in the 2 tablespoons flour. Then coat with the saffron batter and fry in the hot butter and oil until crisp. Drain on paper towels.
Preparing the Winter Salad: Brown the cubed vegetables in 2 tablespoons sesameoil. Add the vegetable stock, bring to a gentle boil and reduce slightly. Cool.
Cut the tomatoes in half crosswise, quickly blanch, rinse, peel, quarter, core and remove any remains of the stalks. Wash and dry the salad greens and tear into bite-sized pieces. Arrange the salad greens and tomato quarters on 4 plates.
Sprinkle with the vinaigrette and garnish with the cilantro. Place two of the fried scampi next to each salad.