Crunchy Campi
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 3 hrs 20 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 10 scampi with shell, raw or frozen
- 100 ml olive oil
- 2 cloves garlic)
- 1 pinch (s) salt
- 1 pinch (s) pepper
- 1 pinch (s) cayenne pepper
- 1 cup flour
- 1 egg (s)
- 1 cup corn flakes, unsweetened
- 1 bottle chilli sauce, sweet and hot
- Vegetable oil, for deep-frying
Print Recipe
Pin Recipe Instructions
- Peel the scampi. Leave the last part of the tail armor on the scampi. Defrost frozen scampi beforehand.
- Make a marinade from olive oil, salt, pepper, cayenne pepper and the quartered cloves of garlic. Marinate the scampi in it for a few hours.
- Then remove the scampi from the oil, let them drain, turn them one by one in the flour, then roll them in the clumped egg and then in the finely crumbled cornflakes. Possibly roll in egg and corn flakes a second time.
- Heat vegetable oil and fry the scampi in it for 2-3 minutes.
- Arrange on plates and serve a bowl of sweet and hot chili sauce for dipping.
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