Breaded Scampi With Aromatic Garnish

Preparation:

Preparation: Pass the pancarré to the mixer, after having removed the crust. Clean the prawns by detaching the heads from the tails; shell the latter, however, leaving the tip of the shell for garnish. Sprinkle them with a pinch of salt, a grind of pepper, pass them in the ground breadcrumbs then brown them, one minute on each side, in a drizzle of hot oil. As soon as they are cooked, arrange them on a plate covered with absorbent kitchen paper and keep them warm. Cut the garlic cloves and potatoes into thin strips. Throw the latter in cold salted water, then drain them, dry them well with absorbent paper and brown them in 2 spoonfuls of hot oil, keeping them over a moderate heat, so that they become crunchy without turning black. Renew the oil and cook the garlic flakes in the same way. Prepare the dishes by placing 3 breaded scampi tails in each dish, a few slices of garlic and potatoes and a small bouquet of salad and aromatic herbs seasoned with a drizzle of oil.