Scampi and Chips

Scampi and Chips

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

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:

Use 75g (2 3/4oz) of fresh white breadcrumbs instead of instant polenta, if you prefer.

Traditionally, Dublin Bay prawns or langoustines are used - though these can cost a small fortune, so use large prawns instead