We start by making the béchamel sauce. In a pan on medium heat add the Butter (60 gram). Once melted add the All-Purpose Flour (60 gram) and mix thoroughly with butter.
At this point add the Milk (700 milliliter) and whisk quickly so that no lumps form. Once the sauce reduces and thickens turn off the heat and put aside so that it cools and the sauce thickens even more.
Now peel the Scampi (8) except for the tail end and dip in the béchamel sauce.
In one bowl place add a beaten Egg (to taste) and in another bowl add Breadcrumbs (to taste) seasoned with Salt (to taste). Dip the scampi in egg, and then breadcrumbs, then add to pan with hot Olive Oil (to taste) on medium-high heat to fry them.
As they finish frying remove from the oil and place on a plate with paper towels to dry off excess oil.