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
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
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Shop ingredientsEach serving contains
- Energy
- 1100kJ 265.0kcal
- Fat
- 19g
- Saturates
- 3g
- Salt
- 1.3g
- Sugars
- 2g
of the Reference intake
Carbohydrate 13.8gProtein 11.2gFibre 0.6g
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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.
- See more Prawn recipes
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.
