Scampi & chips
700 g, cut into wedges
Calorie controlled cooking spray
Prawns, Peeled & Cooked
Egg, whole, raw
1 medium, raw, lightly beaten
Dried Mixed Herbs
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
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Meanwhile, line 2 baking trays with baking paper.
- Put the potato wedges on the baking tray and mist with cooking spray. Season with salt and pepper, then roast for 30 minutes.
- 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.
- Mix together the yogurt, capers and gherkins. Serve with "scampi" and chips, with wedges of lemon.