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deep fried scampi with yuzu and mayonnaise

Scampi with Yuzu and Nduja Mayonnaise

By Sid Sahrawat

Preparation Time: 15 minutes
Cooking Time: 10 minutes
Serves: 12


Yuzu mayonnaise
1 egg, room temperature
1 tsp Dijon mustard
3 tsp yuzu juice
1 tbsp nduja
1 tsp salt
250 ml grapeseed oil

Tempura batter
150 g plain flour
150 g cornflour
1/2 tsp fine salt
300 ml sparkling water
2 egg yolks

12 scampi, shelled and de-veined, leave head and tail attached
Wooden Skewers
Oil to deep fry
100 g flour
Salt and pepper


Yuzu mayonnaise preparation:
Place egg, mustard, yuzu juice, nduja and salt into a food processor and blitz for a minute and slowly rain the grapeseed oil, scraping the sides once or twice. Check for seasoning and acidity. Add extra yuzu juice to adjust consistency. Store in an airtight container in the refrigerator.

Tempura batter preparation:
Combine all ingredients in a bowl and whisk until well combined, leave in fridge until ready to cook scampi.

Scampi preparation:
Heat oil in a large saucepan using the Cooking sensor or thermometer to 180°C. While the oil is heating, skewer the scampi and dust with flour. Coat each scampi with tempura batter and fry scampi in several batches for about a 1 – 2 minutes, turn a couple of times and drain on kitchen paper. Season.

To finish:
Serve scampi with a side of the yuzu and nduja mayonnaise.

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