Scampi and
Chips
7 Points per serving
7 Points per serving
Servings
| 4
700 g
potato(es), (1lb 9oz), unpeeled, scrubbed and cut into wedges
2 tablespoon olive oil
1 pinch salt, or to taste
1 serving pepper, freshly ground black
450 g peeled prawns, (1lb), large, raw, thawed if frozen
1 small egg(s)
75 g polenta, instant, (2 3/4oz)
1 tsp dried mixed herbs
6 tablespoon 0% fat Greek yogurt, plain
1 tablespoon capers, rinsed and chopped
15 g pickled gherkin, (1 tbsp), rinsed and chopped
1 lemon(s), cut into wedges, to serve
2 tablespoon olive oil
1 pinch salt, or to taste
1 serving pepper, freshly ground black
450 g peeled prawns, (1lb), large, raw, thawed if frozen
1 small egg(s)
75 g polenta, instant, (2 3/4oz)
1 tsp dried mixed herbs
6 tablespoon 0% fat Greek yogurt, plain
1 tablespoon capers, rinsed and chopped
15 g pickled gherkin, (1 tbsp), rinsed and chopped
1 lemon(s), cut into wedges, to serve
Preheat oven
to 200°C / 400°F / Gas Mark 6.
Put potato
wedges into a roasting pan. Add the olive oil and toss to coat. Season with
salt and pepper. Roast for 30 minutes.
Pat prawns
dry with kitchen paper. Beat egg with 2 tbsp cold water. Sprinkle polenta onto
a plate and mix with dried herbs and seasoning.
Dip prawns in
beaten egg, then roll in polenta mixture. Place on a non-stick baking sheet and
bake in oven with potato wedges for a further 10 minutes.
Mix together
yogurt, capers and gherkins. Serve with "scampi" and chips, with
wedges of lemon.
Tips:
Tips:
Use 75g (2
3/4oz) of fresh white breadcrumbs instead of instant polenta, if you prefer.
Traditionally,Dublin
Bay
Traditionally,
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