'Scampi' & chips

‘Scampi’ & chips

Served in a basket, this 1970s restaurant classic is normally made with lingoustine tails, but our king prawn variation tastes just as good.

By , 21 September 2015
‘Scampi’ & chips
  • Ready in: 25 mins
  • Serves: 4
  • Price: £1.93 per serving
Nutritional Info
Each 306g serving contains
  • Fat high
  • Saturates low
  • Sugars low
  • Salt med
  • Energy 2357KJ 563KCAL
of your reference intake.
Typical energy values per 100g: 770kJ/184kcal.
  • Sunflower oil to fry
  • 2 x 240g packs frozen Asda Chosen by you Cooked and Peeled King Prawns, defrosted
  • 25g flour
  • 2 medium eggs, beaten
  • 125g breadcrumbs made from bread 2-3 days old
  • 4 large potatoes, peeled
  • Asda Chosen By You Tartare Sauce and lemon wedges to serve
  • Pre-heat the oven to 140C/120C Fan/Gas 1. Line 2 baking trays with double thickness kitchen paper. Fill an electric deep fat fryer to the recommended level with oil, or one-third fill a large saucepan with oil and set aside.

  • Pat the prawns with kitchen paper to dry as much as possible. Toss them in flour and shake off any excess. Coat the prawns in beaten egg and then the breadcrumbs. Set aside.

  • Cut the potatoes into thick chips and pat dry with kitchen paper. Heat the oil until a piece of bread sizzles gently. Fry the chips in the fryer or pan of oil in batches until soft but not golden. As they cook, put on one of the lined trays. Don’t overcrowd the pan or the chips will steam rather than fry.

  • Reheat the oil until a piece of bread browns in about 20 seconds. Cook the prawns in the oil until the crumbs are crisp and golden. Put on a lined tray and keep warm in the oven.

  • Cook the chips again in batches until crisp.

  • Serve immediately along with the tartare sauce and lemon wedges.