Of course these are not real scampi; for the original use those luscious Dublin Bay langostines and those frying on my stove are simply large prawns.
The recipe for the scampi and the excellent Tartare Sauce is cutosusy of Bordeaux Undiscovered who sent a few samples over last week. The recommendation was to match this dish with a relatively simple Bordeaux white, to which I can report, was a superb match indeed. The wine, Fleur de Luze 2007, is detailed on Spittoon.

Scampi

Dry the prawns/scampi well. Coat in seasoned flour, then in beaten egg and finally in breadcrumbs before frying in hot oil for 3-4 minutes until crisp and golden. Drain on kitchen paper.

Tatare Sauce

Mix mayonnaise (300ml) with chopped gerkins (2 tbsp), chopped fresh parsley (1 tbsp) and rinsed chopped capers (1 tbsp). Leave to meld for a while before using.