Scampi tails by Kevin Love
Serves 4-6


12 scampi/langoustine tails
100g flour
10g salt
10g black pepper
2g cayenne pepper
3 eggs beaten
Panko bread crumbs
1 litre vegetable oil for frying
Zest of 1 lemon
100g mayonnaise
20g lemon juice


1. Mix the mayonnaise with the lemon juice and reserve for later
2. Wash the scampi and pat dry
3. Mix the flour with the salt and peppers 4. Coat the scampi in the flour, then the egg and finally the breadcrumb
5. Heat the oil to 180C
6. Cook the scampi for 1 minute 30 seconds and then remove from the oil
7. Dust with the lemon zest mix and serve with the lemon mayonnaise

Kevin Love and Leffe, the premium Belgian abbey beer, recently collaborated to uncover the UK’s best gourmet bar snacks. All of Love's bar snacks created to launch the Leffe Gastro Bite Awards were designed to complement the character and flavours of Leffe, a beer which works perfectly with food. All recipes are available at