Battered Scampi


  • Battered scampi
  • Langoustine prawns in a golden batter
  • Deep frozen to ensure freshness
  • Can be cooked from frozen
  • Average weight 1.8-2kg per pack
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About this product

Our battered scampi comes in a box containing 1.8 kg of frozen langoustine prawns coated in delicious golden batter. The langoustine prawns used in scampi are pulled from their shells and prepared before being battered and then frozen. Frozen, ready-prepared langoustines are much easier to cook with. Langoustines are often referred to as Dublin Bay prawns. They are a succulent, white shellfish, closely related to the lobster, but much smaller in size. Langoustines are a high-value shellfish caught in the North Atlantic and are a very popular dish often served in Mediterranean countries.

Ingredients (allergens in bold) – (shellfish)

Preparation suggestions

Langoustines are naturally pinkish-orange in colour and will turn a paler pink after cooking. You can cook battered scampi in a variety of ways, however sautéing is one of the most common methods. You can enjoy them sautéed in butter and garlic or scampi can also be grilled, baked or broiled as well. Scampi is often served with pasta and rice, or with crusty bread as an appetizer. Pasta and rice are ideal for soaking up the sauce that the scampi has been cooked in. Popular types of pasta to serve with Scampi include linguine, angel hair, and fettuccine. Alternatively, scampi can be served over risotto or polenta. When serving vegetables it goes well with asparagus, broccoli or courgette.

Click this link to view some inspiring recipe ideas  – Search, Recipes – BBC Good Food

This product pairs well with

Lemon juice and white wine sauces are sometimes added to Scampi dishes for additional flavour. When it comes to what to drink with Scampi wine pairings usually consist of a dry white wine, like a Chardonnay or a Sauvignon Blanc. A dry rosé or a light red wine like Pinot Noir can also work tremendously well. These wines work well due to their freshness and acidity balancing out the rich butter and garlic flavors commonly used with the dish.

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