Scampi & chips
2
Points®
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
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
Lemon
1 medium, cut into wedges, to serve
Instructions
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.
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