Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
3273 / 783
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
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 plainflour, egg and panko bread crumbs to three separate shallow bowls. Whisk the eggs. Add the smokedpaprika, 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, sourcream 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 creamcheese, measuredwater, crumbled stockcube 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.
Serve the scampi and chips with the tartare sauce and minted peas to the side. Sprinkle the chips with a generous pinch of flakysalt and serve immediately.