BRIDLINGTON BAY
LOBSTER
scampi bites
Serves: 2
Prep: 40 mins
Cook: 2-3 mins
Difficulty: Medium
Add Bridlington Bay Lobster to white fish, coat in an extra tasty batter then roll in breadcrumbs and you’ve made some seriously special scampi.
ingredients
- 120g lobster meat, finely chopped
- 80g white fish (pollock, whiting, cod or haddock)
- 1 medium egg
- 1 tsp potato starch or cornflour mixed with
- 2 tsp water
- 1/4 tsp fine salt
- 1/4 tsp pepper
- 100g Panko breadcrumbs
- Oil for frying
batter dredge
- 80g self raising flour
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1 tsp yeast extract mixed with 175ml
- Warm water
INSTRUCTIONS
- Put 80g lobster, the white fish, egg, potato starch or cornflour, water, salt and pepper into a small food processor and blend to a smooth paste
- Fold in the remaining lobster meat
- Refrigerate the mix for 30 minutes to firm up
- Make the batter dredge. Mix the flour, salt, pepper, garlic powder and onion powder together
- Add the yeast extract and water to the flour mixture. Set aside
- Mould the lobster mixture into 16-20 cylinders
- Dip each cylinder into the batter, then press into the breadcrumbs until coated
- Heat the oil to 180°C and fry each scampi for 2 minutes until golden
- Drain and serve with lemon wedges
The scampi can be frozen once breaded and before cooking. If cooking from frozen, heat the oil to 170°C and cook for 3 minutes