Scampi in brik pastry with aïoli & gremolata by Matt Moran

Matt Moran's delicious scampi dish, made with a fine Tunisian pastry, is often featured on his ARIA menu and now you can make them at home!

Scampi are delicate, sweet and delicious, and this recipe is an excellent, no-fuss way to serve them.


12 pieces brik pastry
12 green (raw) scampi, peeled and deveined, tails intact
Vegetable oil, for deep-frying
1 egg, lightly beaten
4 tablespoons aïoli (see Peter Gilmore's recipe)
1 tablespoon strained lemon juice
1 tablespoon snipped celery cress

½ bunch flat-leaf parsley, leaves picked
½ clove garlic
50ml olive oil
Salt flakes and freshly ground black pepper, to taste


1. To make the gremolata, combine all the ingredients and use a stick blender to chop finely. Set aside at room temperature.

2. Pass the pastry through a linguine cutter on a pasta machine to make thin strips about 5 mm wide, or roll it up into a log and carefully slice it by hand. Wrap each scampi in the strips of pastry, brushing the ends with egg to help stick them together.

3. Preheat the oil to 180°C. Carefully lower the scampi into the oil in batches and deep-fry for 1–2 minutes, until golden brown, then drain on paper towel.

4. To serve, place a spoonful of aïoli in the centre of six plates and top with the scampi. Stir the lemon juice through the gremolata and drizzle it around the plates. Garnish with celery cress.

Recipe and image courtesy of Sydney Seafood School.


  • Brik pastry is a fine Tunisian pastry similar to filo pastry. It’s sold in some delicatessens and Middle Eastern grocers, but you can substitute filo if it’s unavailable. 
  • Alternative species: Prawn