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Scampi in Saffron Batter with Winter SaladTheWorldWideGourmet.com

Flavors of Germany

Total time: 1hr to 2hr

Preparation time: 20 minutes
Waiting time: 30 + 10 minutes
Cooking time: Under 30 minutes

Difficulty: Average

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Nutritional values

per 100 g

per portion

Energy:422.8 kcal

Proteins:3.9 g

Fats:36.9 g

Carbohydrate:20.3 g

Fibers:0.7 g

Sugar:0.9 g

Cholesterol:83.3 mg

Sodium:192.9 mg

Calcium:28 mg

Energy:1114 kcal

Proteins:10.4 g

Fats:97.3 g

Carbohydrate:53.6 g

Fibers:1.9 g

Sugar:2.3 g

Cholesterol:219.4 mg

Sodium:508.4 mg

Calcium:73.7 mg

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INGREDIENTS

For 4 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

**Batter

150

g

flour

2.5

ml

baking powder

30

g

cornstarch

1

egg

1

ml

ground saffron

salt

water

30

ml

sesame oil

**Scampi (lobster tail)

8

langoustine, scampi or dublin bay prawn, unpeeled

salt and pepper

30

ml

flour

300

g

butter and oil

**Winter Salad and Vinaigrette

50

g

cubed shallot, pumpkin and carrot

75

ml

sesame oil

50

ml

vegetable stock

5

ml

chopped cilantro

15

ml

honey

salt and pepper

75

ml

vinegar

45

ml

vegetable oil

4

cherry tomatoes

100

g

salad leaves (red oak leaf, chicory, lollo rosso)

1

sprig cilantro

METHOD

  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 tbsp. 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

  1. Brown the cubed vegetables in 2 tbsp. sesame oil. Add the vegetable stock, bring to a gentle boil and reduce slightly. Cool. Season to taste with honey, salt and pepper. Add the vinegar, 3 tbsp. of sesame oil and the vegetable oil.
  2. 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.
  3. 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.

WINE SUGGESTIONS

Chardonnay

Sauvignon

Pinot Grigio



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