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
- 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
If you don't have any limes, try a lemon instead
Each serving contains
of the reference intake
- 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.
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.
See more Prawn recipes