Homemade Scampi and Chips

Homemade scampi and chips features crispy breaded prawns paired with golden double cooked chips for a perfect balance of crunch and flavour. A simple salad of lamb’s lettuce, tomatoes, and scallions adds freshness to the dish. Serve hot with lemon wedges and a dip for a comforting, satisfying meal.

Prep Time 20

Cook Time 40

Total Time 1

Servings People

Ingredients

Scampi Ingredients:

300 g king prawns raw peeled and deveined, tails removed if preferred
75 g plain flour
2 large eggs free range beaten
100 g breadcrumbs panko works best
1 tsp garlic powder
1 tsp paprika
salt
black pepper
vegetable oil for frying or sunflower

Double Cooked Chips Ingredients:

4 large potatoes Maris Piper or King Edward work well
Oil for frying
salt

Salad Ingredients:

2 handfuls lamb’s lettuce
2 medium tomatoes sliced
3 medium scallions sliced
1 tbsp olive oil
1 tsp lemon juice
salt
pepper

Serve Ingredients:

1 medium Lemon wedges
Tartare sauce or garlic mayonnaise

Instructions

Prepare the Chips:

Peel the potatoes and cut into thick chips.
4 large potatoes
Rinse under cold water to remove excess starch.
Pat them dry with a clean towel.

First cook:

Heat oil to around 140°C.
vegetable oil
Fry the chips in batches for 6–8 minutes.
They should soften but not colour.
Remove and drain on kitchen paper.
Let them rest for at least 10 minutes.

Prepare the Scampi Coating:

In one bowl, place the flour with salt and pepper.
75 g plain flour, salt, black pepper
In a second bowl, add the beaten eggs.
2 large eggs
In a third bowl, mix breadcrumbs with garlic powder, paprika, salt and pepper.
100 g breadcrumbs, 1 tsp garlic powder, 1 tsp paprika, salt, pepper

Coat the Prawns:

Pat the prawns dry.
300 g king prawns
Dip each prawn into the flour, then the egg, and finally the breadcrumbs.
Press lightly so the coating sticks well.
Set aside on a plate.

Make the Salad:

Place lamb’s lettuce, sliced tomatoes, and scallions in a bowl.
2 handfuls lamb’s lettuce, 2 medium tomatoes, 3 medium scallions
Drizzle with olive oil and lemon juice.
1 tbsp olive oil, 1 tsp lemon juice
Season with salt and pepper.
salt, pepper
Toss gently and set aside.

Second Cook for the Chips:

Heat the oil to 180°C.
Fry the chips again for 3–5 minutes until golden and crisp.
Remove and drain.
Sprinkle with salt immediately.

Cook the Scampi:

Heat oil to 180°C if not already hot.
Oil
Fry the coated prawns in small batches for 2–3 minutes.
Turn if needed so they cook evenly.
They should turn golden and crisp.
Remove and drain on kitchen paper.

Serving:

Plate the scampi with a generous portion of chips.
Add the fresh salad on the side.
Serve with lemon wedges and your favourite dip.
1 medium Lemon, Tartare sauce

Equipment

Large Saucepan or deep-fat fryer
slotted spoon
mixing bowls
Baking Tray or large plate
Kitchen paper
Tongs
Cooking Thermometer
Wire Rack keeps chips and scampi crisp after frying

Notes

Tips for Best Results:

Do not overcrowd the pan when frying.

Always dry potatoes well before frying.

Keep the oil temperature steady for crisp results.

Serve immediately for the best texture.

Nutrition