Photo of Scampi & chips by WW

Scampi & chips

8
6
2
SmartPoints® value per serving
Total Time
55 min
Prep
15 min
Cook
40 min
Serves
4
Difficulty
Easy
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.

Ingredients

Potato(es), Raw

700 g, (1lb 9oz), unpeeled, scrubbed and cut into wedges

Calorie controlled cooking spray

10 spray(s)

Salt

1 pinch, or to taste

Black pepper

¼ teaspoons, freshly ground

Prawns, Peeled & Cooked

450 g, (1lb), large, raw, thawed if frozen

Egg, whole, raw

1 medium, raw, beaten

Polenta, Dry

75 g, instant, (2 3/4oz)

Dried Mixed Herbs

1 teaspoons

0% fat natural Greek yogurt

6 tablespoons, plain

Capers, in Brine

1 tablespoons, rinsed and chopped

Pickled Gherkins, drained

15 g, (1 tbsp), rinsed and chopped

Lemon(s)

1 medium, cut into wedges, to serve

Instructions

  1. Preheat oven to 200°C, fan 180°C, gas mark 6.
  2. Put potato wedges into a roasting pan. Coat with the cooking spray. Season with salt and pepper. Roast for 30 minutes.
  3. Pat prawns dry with kitchen paper. Beat egg with 2 tbsp cold water. Sprinkle polenta onto a plate and mix with dried herbs and seasoning.
  4. Dip prawns in beaten egg, then roll in polenta mixture. Place on a non-stick baking sheet and bake in oven with potato wedges for a further 10 minutes.
  5. Mix together yogurt, capers and gherkins. Serve with "scampi" and chips, with wedges of lemon.