Scampi and Chips

with Minty Peas and Tartare Sauce

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Instructions

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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.

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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.

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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.

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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.

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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.

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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.

A British seaside classic, made at home!

Cooking Time: 40 min

Equipment Required: Food processor

Cals 959 · Prot 47 · Carbs 108 · Fat 36

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

A British seaside classic, made at home!

Cooking Time: 40 min

Equipment Required: Food processor

Cals 959 · Prot 47 · Carbs 108 · Fat 36

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.

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
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