Scampi and Chips
with Minty Peas and Tartare Sauce
Instructions
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.
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.
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.
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.
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.
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
Scampi
Chips
Tartare
Minted peas
A British seaside classic, made at home!
Cooking Time: 40 min
Equipment Required: Food processor
Cals 959 · Prot 47 · Carbs 108 · Fat 36
Instructions
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.
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.
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.
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.
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.
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
Scampi
Chips
Tartare
Minted peas
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