Crispy Campi

Ingredients for 2 servings:

• 10 scampi with shell, raw or frozen
• 100 ml olive oil
• 2 garlic cloves
• 1 pinch of salt
• 1 pinch(s) of pepper
• 1 pinch(s) of cayenne pepper
• 1 cup flour
• 1 egg(s)
• 1 cup cornflakes, unsweetened
• 1 bottle of chili sauce, sweet and spicy
• Vegetable oil, for frying

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 20 minutes

the crispiest scampi in Belgium

Peel the scampi, leaving the last part of the tail shell attached. Thaw frozen scampi beforehand. Make a marinade with olive oil, salt, pepper, cayenne pepper, and the quartered garlic cloves. Marinate the scampi in this for a few hours. Remove the scampi from the oil, drain well, and coat each scampi individually in flour, then in the beaten egg, and then in the finely crumbled cornflakes. If desired, coat them a second time in the egg and cornflakes. Heat the vegetable oil and deep-fry the scampi for 2-3 minutes. Arrange on plates and serve with a small bowl of sweet and spicy chili sauce for dipping.