John Myers
Hidden Scampi
The perfect hidden scampi recipe with a picture and simple step-by-step instructions.
- 1000 g Scampi with the shell
- 450 g Puff pastry
- 2 piece Free range eggs
- 500 g Fresh endive
- 100 g Ham cubes
- 100 g Chopped onion
- 10 g Chopped garlic
- 100 Milliliters Olive oil
- Remove the skin from the scampi, wash and drain. Season the scampi with fish seasoning. Cut the puff pastry into squares. Place 2 scampi on top of each square and wrap. In a bowl, beat 2 eggs with a little salt, garlic powder and pepper. Heat about 3/4 liter of oil in a pan. Waste the champi pockets in egg and bake in hot oil for about 10 minutes on each side. Put a sheet of kitchen roll on a plate and put the baked champi bags on it to suck off the fat. Cut the endive lettuce into strips, wash and drain and place in a salad bowl. Put 100 ml of olive oil in a saucepan and heat. Stew the onion, ham crust and garlic for about 10 minutes. Pour over Endiwien salad while still very hot and sprinkle 2 sachets of garden herbs. Mix everything well and let it cool. When the lettuce has cooled, mix again. Sweet wasabi sauce goes best with scampi. By the way, this sauce goes well with many fish dishes and with shushi. Can be bought in many stores.
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