Snacks and sides

Scampi with green mango and fried shallots

A luxurious summertime starter.
Ben Dearnley
8 - 12

Scampi always feels a little luxurious – here, we’ve served them simply in lettuce cups with a fresh green-mango salad.


Fried shallots
Green-mango salad


1.For shallots, heat oil in a small saucepan to 120°C. Add shallot and deep-fry, stirring occasionally, until golden (1-2 minutes; be careful, hot oil will spit). Remove shallots with a slotted spoon and drain on paper towels. Reserve oil.
2.For salad, combine lime juice, sugar, chillies and fish sauce to taste in a bowl and stir until sugar dissolves. Stir through mango just before serving.
3.Preheat a barbecue to high. Thread scampi tails lengthways onto bamboo skewers and brush lightly with shallot oil, then grill, turning occasionally, until charred and almost cooked though (2-4 minutes).
4.To serve, top lettuce leaves with salad, scampi, fried shallots and herbs.

Scampi are available from select fishmongers.


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