Scampi and Chips

with Minty Peas and Tartare Sauce
A British seaside classic, made at home!
Cals 858 · Prot 41 · Carbs 90 · Fat 35
Family-Friendly
Try Hello Chef Now
40 min
photo
A British seaside classic, made at home!
Cals 858 · Prot 41 · Carbs 90 · Fat 35
Family-Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Scampi
Jumbo prawns
300 Grams
Plain flour
20 Grams
Eggs
1 Piece
Panko bread crumbs
90 Grams
Smoked paprika powder
2 Grams
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Vegetable oil
1 Tbsp
Chips
Potatoes
600 Grams
Vegetable oil
2 Tbsp
Flaky sea salt
2 Grams
Tartare
Capers
20 Grams
Mayonnaise
33 Grams
Sour cream
60 Grams
Lemon
1 Piece
Salt
0.5 Tsp
Minted peas
Fresh mint
10 Grams
Cream cheese
80 Grams
Water
50 ML
Vegetable stock cube
0.5 Piece
Green peas
250 Grams

Tips for fussy eaters

Serve theirs with plain peas and ketchup!

Pro tip

Don't skimp on the oil when frying the scampi. Ample vegetable oil helps them to crisp up nicely.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

photo

1 Bake chips

Preheat the oven to 200°C/180°C fan. Slice the potatoes (skins on) into chips. Add the chips to a large baking tray with a drizzle of vegetable oil and a generous pinch of salt. Toss the chips in the oil until fully coated. Bake for 30 min or until golden and crisp.
photo

2 Bread prawns

Meanwhile, add the plain flour, egg and panko bread crumbs to three separate shallow bowls. Whisk the eggs. Add the smoked paprika, salt and pepper to the flour. One by one, pat the prawns dry and turn them in the seasoned flour, before dipping them in beaten egg and finally coating them in the panko bread crumbs. Refrigerate.
photo

3 Make tartare

Chop the capers finely. In a bowl, combine the mayonnaise, sour cream with the chopped capers, a squeeze of lemon juice and a pinch of salt. This is your tartare sauce.
photo

4 Make peas

Finely chop the mint leaves. Add the mint to a sauce pan along with the cream cheese, measured water, crumbled stock cube and peas. Simmer for 3 min to warm through. Add the lot to a food processor and blitz until smooth.
photo

5 Fry scampi

Heat a non-stick pan over medium-high heat with a drizzle of oil. Once hot, add the breaded prawns and cook for 3 min on each side or until golden and crispy.
photo

6 Serve

Serve the scampi and chips with the tartare sauce and minted peas to the side. Sprinkle the chips with a generous pinch of flaky salt and serve immediately.

Tips for fussy eaters

Serve theirs with plain peas and ketchup!

Pro tip

Don't skimp on the oil when frying the scampi. Ample vegetable oil helps them to crisp up nicely.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, tree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.
Leave now
You're just clicks away from creating your order. Do you want to leave and go to the home page?
Subscribe to our newsletter
Follow us
Made with for UAE
© Copyright 2021 Hello Chef All rights reserved ·
Terms of Service & Privacy Policy
Subscribe to our newsletter
See Our Google Reviews
Follow us
Made with for UAE
© Copyright 2021 Hello Chef All rights reserved · Terms of Service & Privacy Policy