Dublin Bay prawns, into the batter
and fry them in boiling-hot oil.
Nothing else will produce such a
crisp and light crust.
Pile the scampi up on a dish
garnished with parsley and lemon,
and, if you like, serve a sauce
tartare separately, but they are
really best quite plain. Whenever
possible, make this dish with scampi
which have not been previously
cooked. Simply cut off the head
and body of the fish, take the tails
out of the shells and dip them raw
into the batter.
SCALLOPS or COQUILLES SAINT JACQUES