Salt and pepper scampi recipe
Nothing says pub food quite like light and crispy scampi with a spicy mayo dip
to kick the heat up a notch. Ready in no time, a squeeze of fresh lime juice
over the hot scampi will help accentuate the fresh seafood flavours. If you
fancy the full pub experience, a refreshing lager is just the drink with this.
See method
Serves 6
15 mins to prepare and 15 mins to cook
265 calories / serving
Freezable
Healthy
Ingredients
2 x 165g packs Tesco Finest raw jumbo king prawns
20g plain flour
¼ tsp salt
¼ tsp ground black pepper
1 egg, beaten
100g fresh breadcrumbs
vegetable oil, for frying
For the dip
50g mayonnaise
50g Greek yogurt
1½ tbsp Thai sweet chilli sauce
1 lime, ½ zested and juiced, the rest cut into wedges to serve
Method
Wash and pat dry the prawns. Put the flour in a bowl and mix with the salt and
pepper. Put the egg in a second bowl and the breadcrumbs in a third.
Dust 1 prawn at a time in the flour, then the egg, then roll to coat in the
breadcrumbs. Place on a plate lined with baking paper.
Pour enough oil into a large, deep saucepan so it reaches 1cm up the side. Heat
over a medium heat until it reaches 180°C on a thermometer or a small piece of
bread turns golden in 60 secs. Working in batches, carefully add the breaded
scampi and cook for 3 mins, turning over halfway through. Remove with a metal
slotted spoon and drain on kitchen paper, then season.
Mix the mayonnaise, yogurt, chilli sauce and lime juice in a small serving bowl;
top with the lime zest. Serve alongside the hot scampi with lime wedges to
squeeze over.
Freezing and defrosting guidelines
Freeze breaded uncooked prawns only. In order to enjoy optimum flavour and
quality, frozen items are best used within 3 months of their freezing date. For
more tips on freezing and defrosting food, read our article Love Your Freezer