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