Cheat's scampi with chunky chips

Latest comments and suggestions

• bengal-mad

  21 March 2011

  bengal-mad rated and commented on this recipe

  

  Problem I had when making this is that I couldn't get the breadcrumbs to stick to the prawns! Luckily I made my own tartare sauce which was really nice to dip the prawns in, but probably wouldn't bother making this dish again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• DarrenMcK

  29 March 2011

  DarrenMcK rated and commented on this recipe

  

  the breadcrumbs didn't stick for me either.... so I first dipped the prawns in flour and then into the egg... problem solved.... I also, by chance, used already cooked king prawns so no hassle there either.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• pb3444

  31 March 2011

  pb3444 rated and commented on this recipe

  

  I made this last night and it was absolutely delicious. The breadcrumbs stuck relatively well. I added paprika and pepper to the breadcrumbs. Definitely a regular meal in our house.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/1167646/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 3 large baking potatoes , cut into chunky chips
• 1 tbsp olive oil
• 400g raw peeled king prawns
• 2 eggs , beaten
• 140g dried breadcrumbs
• tartare sauce and lemon wedges to serve (optional)

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 4

Preparation and cooking times

Prep 15 mins

Cook 45 mins

Low-fat

Ingredients

• 3 large baking potatoes , cut into chunky chips
• 1 tbsp olive oil
• 400g raw peeled king prawns
• 2 eggs , beaten
• 140g dried breadcrumbs
• tartare sauce and lemon wedges to serve (optional)

PER SERVING

377 kcalories, protein 28g, carbohydrate 52g, fat 8 g, saturated fat 2g, fibre 3g, sugar 3g, salt 1 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.