Instructions: Bring some lightly salted water to a boil in a pan.

Add the scampi and simmer for 1 minute.

Drain and cool place in a dish sprinkle with lemon juice pepper and a little chilli sauce.

Mix carefully cover and leave for 20 minutes to absorb the flavours.

Heat the oil in a saucepan add the onion and the garlic crushed with salt.

Fry gently until softened.

Add the tomatoes and cook stirring for 10 minutes.

Season well with salt pepper chilli sauce sugar oregano and basil.

Add the stock let all cook gently for 10minutes longer.

Keep the sauce hot without letting it boil.

Heat the butter in a frying pan. Drain the scampi and pat dry on absorbent paper.

Fry until golden brown on all sides about 5 minutes.

Remove from the heat pour over the brandy and set light to it.

When the flames have died down arrange the scampi on a warm dish salt slightly and pour over the tomato sauce.

Scatter with parsley and serve.

utes.

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