| 9.9°C Belfast

Recipe: Sixties scampi and chips with homemade salad cream


Sixties scampi and chips with homemade salad cream

Sixties scampi and chips with homemade salad cream

Joff Lee

Sixties scampi and chips with homemade salad cream

Chip Week is here, so get peeling those potatoes and try some of these fabulous retro recipes to celebrate a British favourite

If you want to go totally retro with this pub classic, serve the scampi in a basket. This salad cream is made with fresh cream so can’t be kept for longer than a day or two.

What you'll need

For the salad cream

4 eggs

½ tsp English mustard

Pinch of caster sugar

Daily Headlines & Evening Telegraph Newsletter

Receive today's headlines directly to your inbox every morning and evening, with our free daily newsletter.

This field is required

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

Boil the eggs for nine minutes. Once cold, peel the eggs and remove the yolks. Mash the yolks with the vinegar and mustard in a bowl until the mixture is as smooth as possible.

Slowly add the cream until you have a smooth sauce. Heat the oven to 200°C/gas 6/400°F. Peel the potatoes and cut them into long chips of equal width.

Put the chips in a large pot of salted cold water and bring to the boil. As soon the water comes 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 — if necessary, use two trays. 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.

Top Videos