- vegetable oil, for deep frying
- 28 langoustines, shelled and de-viened
- 110g/4oz self-raising flour
- 110g/4oz cornflour
- 275ml/9floz tonic water
- 2 tbsp vodka
- 2 free-range eggs, yolks only
- 2 tsp white wine vinegar
- 1 tsp Dijon mustard
- 300ml/10fl oz rapeseed oil
- 1 lemon, juice only
- sea salt, to taste
- For the scampi, heat a deep fat fryer to 190C/375F. (CAUTION: Hot oil can be dangerous. Do not leave unattended.)
- Meanwhile, mix the flour and cornflour in a bowl until well combined.
- Pour the tonic water into the flours and whisk in the vodka until the batter is about the consistency of double cream.
- Coat the langoustines in the batter and fry in the oil for 3-4 minutes, or until golden-brown and crisp.
- Remove the scampi with a slotted spoon and drain on kitchen paper.
- For the mayonnaise, place the eggs, white wine vinegar and mustard into a food processor and blend until pale and creamy.
- With the motor running, pour in the oil, in a slow steady stream, until the mayonnaise is thick (you may not need all the oil). Mix in the lemon juice.
- To serve, pile the scampi in a serving bowl and serve the lemon mayonnaise alongside. Finish with a sprinkle of sea salt and a squeeze of lemon juice.