Crayfish 'scampi' with tartare sauce

Valentine Warner adds a touch of luxury to his fried crayfish chunks with a mustard-laced tartare sauce
By Valentine Warner
Crayfish 'scampi' with tartare sauce
  • Rating:
  • Serves: 4
  • Cook Time: 5 minutes
  • Prep Time: 30 minutes
  • Effort: easy


For the tartare sauce

  • 2 large egg yolks
  • 1 1/2 tsp Dijon mustard
  • splash white wine vinegar
  • 270 ml light olive oil or sunflower oil
  • 1 banana shallot
  • 1 clove garlic
  • 2 gherkins
  • 1 tbsp capers, drained
  • 1 tbsp chopped dill
  • 1 tbsp chopped tarragon

For the scampi

  • about 20 large crayfish
  • 1/2 tsp salt
  • sunflower oil, for deep frying

For coating

  • 4 tbsp plain flour
  • 2 eggs, lightly beaten
  • 200 g dry white breadcrumbs


1. First make the tartare sauce, Put the eggs yolks, mustard and vinegar into the bowl of a food processor and process until blended. With the motor running, gradually drizzle in the oil. The mayonnaise will thicken as the oil is added ' if it gets too thick add a dash more vinegar. Season with salt and freshly ground black pepper.

2. Finely chop the shallot, garlic, gherkins, capers, dill and tarragon. Stir into the mayonnaise and set aside while you prepare the crayfish.

3. Bring a deep pan of water to a simmer over a gentle heat. Add the crayfish and poach for a minute. Drain, peel and clean the crayfish, removing any meat and cutting it into bite-sized chunks.

4. Put the flour onto a plate and season with a pinch of salt. Lightly beat the eggs in a shallow bowl and tip the breadcrumbs onto another plate.

5. Coat the crayfish chunks with flour, dusting off any excess, and then coat with beaten egg followed by the crumbs.

6. Heat the oil in a deep fat fryer and when hot, fry the scampi in batches for 2-3 minutes until crisp and golden. Drain on kitchen paper and serve straight away with tartare sauce.

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