Irish Langoustine Scampi & and Irish Rapseed oil homemade Aioli
Ingredients
1 KG of alive fresh langoustines
Aioli Recipe
2 eggs yokes
Dunola Irish extra virgin Rapeseed oil or Donegal Rapeseed oil
1 tablespoon of Mustard
1 tablespoon of white wine vinegar
2 cloves of Garlic
Corriander
Salt & pepper
Preparation
1
The langoustines must be shelled see my blog for a video how to.
2
To make mayo is quite easy simply beat 2 egg yokes with the vinegar and mustard the dribble in the oil beating all the while and it emulsifys.
3
To make the batter add two egs to a bowl then half a bottle of Dungarvan Brewing company helvic blonde or any other beer for that matter, then add the flour (I just use intuition not any pre-weighed amounts) and beat into a batter simple.
4
Then dip your scampi into flour and then into the batter
5
Then deep fry in pre-heated oil (I deep fried in my wok with the rest of the rape seed oil), or you can use a deep fat fryer if you have one for only 2 to 3 minutes, avoiding burning the batter. Note the Rape seed oil can be re-used after it cooks. Also a chef tip I picked up is to add the scampi to the oil but float them in it for a while (I used a fork to avoid burns) so that it doesnt sink to the bottom (which it does if you drop them straight it in).
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About
Sean Monaghan is a foodie photographer based in Ireland and is the author of the stunning new book ‘A Taste of Cork’ available at Easons, Waterstones and all good book stores in Ireland.
The book is also available at Amazon.co.uk at http://www.amazon.co.uk/Taste-Cork-Gourmands-Tour-Landscape/dp/184588714X/ref=sr_1_1?ie=UTF8&qid=1320355084&sr=8-1
and Amazon.com at http://www.amazon.com/Taste-Cork-Gourmands-Tour-Landscape/dp/184588714X/ref=sr_1_1?ie=UTF8&qid=1326048248&sr=8-1
Through this blog Sean aims to showcase Irelands finest food producers, restaurants and food destinations.
Added:
Sunday, January 8, 2012 - 10:42am
