Sixties Scampi and Chips with Homemade Salad Cream

Sixties Scampi and Chips with Homemade Salad Cream

A twist on a pub classic. If you want to go totally retro, serve the scampi in a basket.

This salad cream is made with fresh cream so it is not suitable to be kept for longer than a day or two.

Prep: 20 minutes
Cook: 45 minutes
Serves: 4

Ingredients

For the salad cream:

  • 4 eggs
  • 1/2 tsp English mustard
  • pinch of caster sugar
  • 2 tbsp white wine or cider vinegar
  • 4-5 tbsp single cream
  • salt and pepper

For the chips:

  • 4 medium potatoes, such as Maris Piper, King Edward or Desirée (about 1kg)
  • 2-3 tbsp sunflower oil

For the scampi:

  • 1 tsp fine lemon zest
  • 2 tbsp plain flour
  • 1 egg, beaten
  • 20 large raw prawns, peeled
  • 4 slices multigrain bread, made into breadcrumbs
  • salt and pepper
  • curly parsley and lemon wedges, to serve

Procedure

  • Boil the eggs for 9 minutes.
  • Once cold, peel the eggs and remove the yolks.
  • Mash the yolks with the vinegar and mustard in a bowl until as smooth as possible.
  • Slowly add the cream until you have a smooth sauce.
  • Heat the oven to 200°C/fan 180°C/gas 6.
  • Peel the potatoes and cut them into long chips of an equal width.
  • Put the chips in a large pot of salted cold water and bring to the boil.
  • As soon the water comes up to the boil, drain the chips and tip them onto a bit of kitchen paper to dry.
  • Tip the dry chips into a large bowl.
  • Add 2-3 tbsp sunflower oil and toss to coat all the chips with a covering of oil.
  • Spread the chips on a large non-stick baking tray. Roast for 35 - 45 minutes, turning occasionally.
  • When cooked they should be golden brown and crisp with a light fluffy centre.
  • Place the breadcrumbs on a baking tray and toast in the oven for 10 minutes, then remove and mix in the lemon zest. Wipe the baking sheet clean and oil lightly.
  • Place the beaten egg in a shallow dish.
  • Place the flour in another shallow bowl.
  • Rinse the prawns thoroughly and dry well with kitchen paper.
  • Dip the prawns into the flour, then into the egg and then the breadcrumbs and place on a baking tray.
  • Bake in the oven for 10 minutes or until the prawns are cooked, serve immediately with the chips.

Tips:
Do not overcrowd the potatoes, and if necessary use two baking trays
For a great shortcut you can buy breadcrumbs
For a low fat alternative use crème fraiche

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