Scampi and chips
- June 2013
- Serves 4
- 35 minutes
This age old classic scampi and chips recipe gets a little makeover with fresh prawns and homemade chips.
- 35.3g (4.9g saturated)
- 54g (2.2g sugars)
- 3 tbsp olive oil
- 750g (2 large) maris piper potatoes, sliced into 2cm thick chunky chips
- Sunflower oil for frying
- 20-30 sustainably sourced large raw prawns
- 2 tbsp plain flour, seasoned
- 2 large free-range eggs, beaten
- 100g fresh breadcrumbs
- Lemon wedges to serve
- Preheat the oven to 220°C/fan200°C/gas 7). Put a roasting tray drizzled with the olive oil in the oven to heat.
- Bring a pan of salted water to the boil and add the chips. Parboil for 4 minutes, then drain and refresh under cold water. Pat the potatoes dry and spread out on the hot roasting tray. Season with plenty of sea salt, shake to coat in the oil and transfer to the oven. Bake for 25-30 minutes until crisp, golden and fluffy in the middle.
- Meanwhile, heat a large saucepan of sunflower oil for deep-frying until the oil reaches 180°C (a cube of bread dropped into it will turn golden in 30 seconds). Pat the prawns dry with kitchen paper and dust with the flour, then dip the prawns into a bowl containing the eggs, followed by the breadcrumbs.
- Carefully lower the prawns into the hot oil with a slotted spoon (don’t overcrowd the pan – you may need to do this in batches). Deep-fry for 2-3 minutes until golden and crisp, then remove from the pan using a slotted spoon and drain on kitchen paper. Serve with the chips, lemon wedges and plenty of ketchup.
To remove any bitterness from the prawns, de-vein them first.
To be really authentic, use Dublin Bay prawns (also called langoustines) instead of prawns.
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