Recipes
'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.
Served in a basket, this 1970s restaurant classic is normally made with lingoustine tails, but our king prawn variation tastes just as good.
(14 votes)
Cook: 25 Mins
Serves: 4
Price: £1.93 per serving
Nutritional Information
Each 306g serving contains
Energy
2356kj
563kcal
2356kj
563kcal
28%
Fat
22g
22g
High
31%
31%
Saturates
3g
3g
Low
15%
15%
Sugars
2g
2g
Low
2%
2%
Salt
1.3g
1.3g
Med
22%
22%
of your reference intake.
Typical energy values per 100g:
770kj/184kcal
Typical energy values per 100g:
770kj/184kcal
Ingredients
Lemon wedges
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
Method
1
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.
2
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.
3
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.
4
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.
5
Cook the chips again in batches until crisp.
6
Serve immediately along with the tartare sauce and lemon wedges.