Photo of Scampi & chips by WW

Scampi & chips

Points® value
Total Time
55 min
15 min
40 min
Try our lighter version of this traditional pub favourite. The crispy coating and tartare sauce are delicious. What's more the whole family will love it.


Potatoes, Raw

700 g, cut into wedges

Calorie controlled cooking spray

10 spray(s)

Prawns, Peeled & Cooked

450 g

Egg, whole, raw

1 medium, raw, lightly beaten

Polenta, Dry

75 g

Dried Mixed Herbs

1 teaspoon(s)

0% fat natural Greek yogurt

6 tablespoon(s), plain

Capers, in Brine

1 tablespoon(s), rinsed and chopped

Pickled gherkins, no added sugar

15 g, drained, rinsed and chopped


1 medium, cut into wedges, to serve


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Meanwhile, line 2 baking trays with baking paper.
  2. Put the potato wedges on the baking tray and mist with cooking spray. Season with salt and pepper, then roast for 30 minutes.
  3. Pat the prawns dry with kitchen paper. Put the eggs in a bowl with a splash of water. Add the polenta into a shallow bowl and mix in the dried herbs and seasoning. Dip the prawns in the beaten egg, then roll in the polenta mix. Place on a lined baking tray and bake in the oven with the potato wedges for a further 10 minutes.
  4. Mix together the yogurt, capers and gherkins. Serve with "scampi" and chips, with wedges of lemon.