Scampi cream puffs with sweet and sour sauce

Preparation:

Preparation: Sift the flour into a bowl, dilute it with the white wine, add two tablespoons of oil and stir to dissolve the lumps, then seal the bowl with the transparent film and let the batter rest for an hour. Quickly wash the prawns then remove the head and shell them after making an incision with the scissors along the entire back. For a better final presentation, leave the tail still attached and, as soon as they are all ready, dab them with kitchen paper. Whip the egg white until stiff and mix it delicately with the batter with a movement from top to bottom. Put the frying pan half filled with oil on the heat and very lightly flour the scampi, shaking them to remove the excess flour. When the oil is hot (170 degrees) dip the scampi in the batter holding them between two fingers by the tail, so that the latter remains clean. Throw them into the pan and let them fry for four to five minutes, turning once. When they are evenly browned, drain them, pass them on a double sheet of kitchen paper and serve them very hot, sprinkled with salt, accompanying them with the warm sweet and sour sauce