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Recipe : *** Scampi In Saffron Batter With Winter Salad

Scampi In Saffron Batter With Winter Salad
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Course:
Appetizer

Practical information

  • Prep time
    20 min
  • Cooking
    30 min
  • Ready in
    50 min
  • Difficulty
    Very easy
  • Price
    High budget
  • Rate:
             

Categories

Recipe's Ingredients

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  • ½ teaspoons baking powder
  • 1 egg
  • pinch ground saffron
  • salt
  • water
  • 2 tablespoons sesame oil
  • 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

  • 1
    Combine and sift the flour, baking powder and corn starch. 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 sesame oil and let the batter stand an additional 10 minutes.
  • 2
    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.
  • 3
    Preparing the Winter Salad: Brown the cubed vegetables in 2 tablespoons sesame oil. Add the vegetable stock, bring to a gentle boil and reduce slightly. Cool.
  • 4
    Season to taste with honey, salt and pepper. Add the vinegar, 3 tablespoons of sesame oil and the vegetable oil.
  • 5
    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.
  • 6
    Sprinkle with the vinaigrette and garnish with the cilantro. Place two of the fried scampi next to each salad.
  • Ready !



 

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