Browse All Recipes

Scampi with green mango and fried shallots

A luxurious summertime starter.

By Lisa Featherby
  • 20 mins preparation
  • 6 mins cooking
  • Serves 8 - 12
  • Print
Scampi always feels a little luxurious – here, we've served them simply in lettuce cups with a fresh green-mango salad.


  • 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


  • 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.