Deep-fried Scampi

• ¾–1 lb (350–450 g) prepared scampi
• oil for deep frying

Rinse the scampi, pat dry and set aside while preparing the batter.

Sieve the flour and salt into a small basin and hollow out the centre. Add the oil and water and, using a wooden spoon, mix from the centre outwards, gradually drawing in the flour from around the sides of the bowl. Beat well to get a smooth batter. Whisk the egg white until stiff and, using a metal spoon, fold into the