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Appears in
Sydney Seafood School Cookbook

By Roberta Muir

Published 2012

  • About
Scampi look like a cross between a prawn and a lobster. They have curved prawn-like bodies and long developed front nippers. The word scampi comes from the Italian name for these creatures; in other parts of the world, they are variously called Norway lobsters, Dublin Bay prawns and langoustines. They are caught off the Western Australia coast and in New Zealand waters, and are generally snap-frozen at sea as they deteriorate very quickly once caught.

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