Scampi and Chips

Method

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1. Soak the chips in cold water for 15 minutes, then drain and dry thoroughly.

   Mark done Start 15 min timer

2. Mix the tartare sauce ingredients in a bowl and chill.

   Mark done

3. Heat the oil to 160°C / 320°F in a deep pan. Fry the chips in two batches for 6 minutes, until soft and pale, and drain on a rack.

   Mark done Start 6 min timer

4. Pat the prawns dry. Mix the flour with the salt and pepper. Coat each prawn in the flour, then the egg, then the breadcrumbs, and repeat the egg and crumbs once more for a thicker coat.

   Mark done

5. Raise the oil to 190°C / 375°F. Fry the chips again in two batches for 3 to 4 minutes until deep golden. Drain and salt.

   Mark done Start 3 min timer

6. Lower the oil to 180°C / 350°F and fry the scampi in two batches for 2 to 3 minutes, until golden and crisp. Drain on a rack.

   Mark done Start 2 min timer

7. Cook the peas in boiling water for 3 minutes and drain.

   Mark done Start 3 min timer

8. Serve the scampi and chips with the peas, tartare sauce and lemon wedges.

   Mark done

Chef’s Tips

• Double-crumb the scampi for a thick coat that seals in the moisture.
• Fry the scampi for no more than 3 minutes, or they go rubbery.
• Make the tartare sauce sharp. It cuts through the fried richness.

Pairing Suggestions

• Mushy peas
• A pint of lager
• Lemon wedges

Storage & Reheating

Best straight away. Refrigerate up to 1 day and re-crisp scampi at 200°C for 6 minutes. Freeze uncooked, breaded scampi for 2 months and fry from frozen.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.