Battered Langoustines

Toss the scampi in the flour and salt to coat.

For the batter: mix together the cornflour, flour and salt in a mixing bowl. Make a well in the centre and stir in two thirds of the lager and beat well until smooth.

Gently whisk in the remaining lager and the vinegar. Stir in the spring onions.

Heat the oil in a deep-fat fryer or large, deep, heavy-based pan.

Stir the batter and dip one piece of floured scampi into the batter until thoroughly coated. Remove with tongs and gently place in the hot oil. Repeat the process with a further 3-4 pieces of scampi and add to the pan. Cook for 3-4 minutes until golden-brown and crisp.

Remove the scampi and drain on absorbent kitchen paper. Keep warm. Bring the oil back to temperature, and cook the remaining tails in 2-3 more batches.