Name: Scampi with green mango and fried shallots
Prep time: 20 min
Cook time: 6 min
Total time: 26 min
Yield: 8 - 12
Ingredients: 12 scampi (about 1kg), peeled and deveined (see note); 12 baby cos leaves, to serve; Mint and coriander, to serve; Fried shallots; 200 ml vegetable oil; 4 golden shallots, thinly sliced; Green-mango salad; Juice of 3 limes; 1 tbsp finely grated light palm sugar; 2 long red chillies, thinly sliced; 1 tbsp fish sauce; 3 green mangoes, shredded

Scampi with green mango and fried shallots

A luxurious summertime starter.

Serves 8 - 12

Prep

20M

Cook

Total

26M

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

Ingredients

12 scampi (about 1kg), peeled and deveined (see note)

12 baby cos leaves, to serve

Mint and coriander, to serve

Fried shallots

200 ml vegetable oil

4 golden shallots, thinly sliced

Green-mango salad

Juice of 3 limes

1 tbsp finely grated light palm sugar

2 long red chillies, thinly sliced

1 tbsp fish sauce

3 green mangoes, shredded

Method

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.