Pubs and restaurants can use any description they like. While this is typical of a premium product, it still means that when the water is taken into account, the actual langoustine content is well under half of the whole.

Real thing: Scampi is traditionally made from the tails of langoustines, also known as Dublin Bay Prawns. For those wanting to spend less, there are much cheaper options.

The main ingredient, at 30 per cent, is minced hake. The Tesco Everyday Value Scampi Bites contain 16 per cent scampi, alongside 15 per cent Alaskan pollock, as well as water and a list of ingredients so long it bears repeating in full: Scampi and white fish blend with added water 43 per cent , vegetable oil, wheat flour, water, maize flour, dextrose [a type of sugar], yeast, xylose [another type of sugar], wheat gluten, fish powder, wheat starch, sugar, raising agent sodium carbonate , white pepper, ascorbic acid, anti caking agent silicon dioxide this encourages ingredients to mix together well.

Slim Dinsdale, an independent consultant to the food industry, describes how a product such as this might be put together. These would then be breaded and probably flash-fried.

Given the small amount of scampi in the product, is it even fair to describe it as scampi? Fiona Wright specialises in regulation at Seafish, a body set up to support the seafood industry and the interests of consumers.

This can be a lengthy and not very consumer friendly description, so it is often found above the ingredients panel. The packaging does reflect its lower quality, and the pictures and descriptions were accurate.

All our food is clearly labelled, so our customers can make informed choices about what they eat. It is clear that many scampi bites sold are a long way from a fresh langoustine tail dipped in breadcrumbs and lightly fried — and nowhere is that better illustrated than in the distance travelled by some of the fish used to bulk them out.

Of the nine tested, two were found to contain pangasius. For the tartare sauce, place the egg yolks, vinegar, mustard, salt and lemon juice into a food processor and blend to combine.

With the food processor still running, gradually add the rapeseed oil, until all the oil has been added and the tartare sauce has thickened.

Spoon the mixture into a bowl, then add the remaining ingredients and mix well. Season to taste with salt and freshly ground black pepper. To serve, place equal amounts of the fried monkfish and chips onto each plate and serve with a dollop of tartare sauce alongside.

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Die Linsen kalt abspülen, abtropfen und in die kochende Brühe geben, bei mittlerer Hitze offe. Dann die Scampi hinzufügen und etwas salzen.

Sie sollten nicht länger als 3 Minuten ausgebacken werden. Tomaten, Paprika und die Petersilie in. Pasta kochen nach Anweisung - seid nicht so sparsam mit dem Salz im Nudelwasser!!

Der Blumenkohl wird vom Grünzeug befreit, der Strunk soweit wie möglich zurückgeschnitten. Die Fettuccine al dente kochen. Währenddessen die Scampi wenn TK, aufgetaut entdarmen.

Die Frühlingszwiebeln in kleine Röllchen schneiden und zusammen mit dem zerdrückten Knoblauch bei schwacher Hitze in Butter und Öl anschwitzen.