Low fat king prawn scampi, chips and tartare sauce recipe

This light version of scampi and chips is a great takeaway substitute for those on a diet.

Ingredients

For the chips For cooking For the scampi For the tartare sauce

Details

  • Cuisine: English
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation Time: 20 mins
  • Cooking Time: 20 mins
  • Serves: 4

Step-by-step

  1. Preheat the oven to 220°C/Fan 200°C/Gas 7. Boil the chips in lightly salted boiling water for 5 minutes. Drain well, return to the pan and cover. Leave to cool slightly then shake the pan to roughen the edges.
  2. Line a baking tray with baking parchment and arrange the chips in a single layer. Spray with low calorie cooking spray and bake for 20 minutes or until golden.
  3. Meanwhile, put the bread in a food processor and blitz until you have fine breadcrumbs. Transfer to a shallow bowl and mix in the dried herbs and paprika.
  4. Lightly beat the eggs in another shallow bowl.
  5. Season the prawns with salt and pepper, then dip each one first into the egg and then the breadcrumb mixture. Arrange the prawns on a non-stick baking sheet, lightly spray with low calorie cooking spray and bake for 10-12 minutes or until cooked through and lightly browned.
  6. Serve with the chips (seasoned with salt), tartare sauce (see below), and a big mixed salad or mushy peas.
  7. For the tartare sauce: In a bowl mix together all the ingredients.
  8. Season, scatter over a little chopped fresh dill and chill until ready to serve. Leftover tartare sauce can be kept in the fridge, covered, for up to 3 days.

Recipe taken from Slimming World’s Fakeaways, which is available now in all Slimming World groups across the UK for £4.95.

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