Scampi in Brik Pastry with Aïoli & Gremolata

Name: Scampi in Brik Pastry with Aïoli & Gremolata
Yield: Serves 6 as an entrée
Cuisine: Tunisian
Ingredients: salt flakes and freshly ground black pepper, to taste; ½ clove garlic; 2½ tablespoons olive oil; large prawn; 12 pieces brik pastry; vegetable oil, for deep-frying; 4 tablespoons Aïoli (see Basics); 1 egg, lightly beaten; 1 tablespoon snipped celery cress (see Chefs’ ingredients); 1 tablespoon strained lemon juice; 12 green (raw) scampi, peeled and deveined, tails intact; ½ bunch flat-leaf parsley, leaves picked

Preparation info

Serves
6
as an entrée

Difficulty
Easy

Appears in

Sydney Seafood School Cookbook

By Roberta Muir

Published 2012

About

Scampi are delicate, sweet and delicious, and this recipe, which is often on Matt Moran’s menu at ARIA, is an excellent, no-fuss way to serve them. Brik pastry is a fine Tunisian pastry similar to filo pastry. It’s sold in some delis and Middle Eastern grocers, but you can substitute filo if it’s unavailable.

Ingredients

12 pieces brik pastry
12 green (raw) scampi, peeled and deveined, tails intact
vegetable oil, for

Oceania
Africa
Australia
Tunisia
Sydney
Starter
Fish course
Pescatarian
Mediterranean

Method

To make the gremolata, combine all the ingredients and use a stick blender to chop finely. Set aside at room temperature.

Pass the pastry through a linguine cutter on a pasta machine to make thin strips about 5 mm wide, or roll it up into a log and carefully slice it by hand. Wrap each scampi in the strips of pastry, brushing the ends with egg to help stick them together.