Recipe: Scampi a la Venitienne & St Pauli Sauvignon Blanc
Friend of St Pauli and talented cook, Matt Colling has inspired us with his recipe and wine pairing. Imagine it’s still summer with this quick, easy and delicious recipe - Scampi a la Venitienne & St Pauli Sauvignon Blanc.
Dozen Scampi shelled and deveined (or to make it even easier we used 300g of already shelled prawns!)
2 eggs whisked
1/2 cup flour
1 cup Japanese Panko breadcrumbs
2 shallots finely chopped
Chilli flakes, approx 1 teaspoon, or to taste
Handful chopped Italian parsley
2 fresh tomatoes, chopped
Glass of Sherry
Salt & Pepper, to taste
Dip each peeled and deveined prawn into flour, then egg, then breadcrumbs and deep fry until golden (in canola or other neutral oil). Drain them on kitchen paper.
To make the sauce - fry off the shallots in a saucepan, throw all the other ingredients in, then add the sherry. Let the sauce simmer down. Pile the prawns high on a plate then pour the sauce over.
Grab a fork and glass of chilled St Pauli Vineyard Sauvignon Blanc and enjoy!