Scampi and chips cones
scampi-cone-zoom.jpg

Ingredients

For the Scampi

  • 1 bag Young’s Gastro Wholetail Scampi
  • 1 lemon, cut into wedges for serving

For the twice cooked chips

  • 2 large Maris Piper potatoes
  • Rapeseed oil
  • Sea salt
  • Vinegar

For the minted mushy peas

  • 200g frozen peas
  • 20g butter
  • 1 tsp white wine vinegar
  • 1 tsp tarragon, chopped
  • 1 tsp mint, chopped

Method

For the Scampi

  1. Cook the Gastro Wholetail Scampi following the pack instructions

For the twice cooked chips

  1. Peel the potatoes and cut lengthways into roughly 1cm slices. Cut each slice into fairly thick chips and rinse in a colander under plenty of cold water. Pat dry with kitchen paper.
  2. Carefully remove the chips from the pan and set aside to drain on kitchen paper.
  3. Preheat the oil to 190°C. Lower the chips gently into the fryer and cook for 4-5 minutes, or until crisp and golden-brown. Remove from the fryer and drain. 4.Serve sprinkled with sea salt and vinegar.

For the minted mushy peas

  1. Cook the peas in boiling water for 2 minutes and drain.
  2. Transfer to a blender or food processor or use a potato masher.
  3. Add the butter, vinegar  and herbs and process for a short time until broken down but still retaining some texture.
  4. To serve place chips and 2 pieces of Gastro Wholetail Scampi into a mini cone season with the sea salt & vinegar and serve with minted mushy peas – great for entertaining!

Notes

    Preparation time: 

    Serves: 6

    Nutrition: n/a

    Tip

    You can make your paper cones or you can purchase some online, we love these newspaper style ones from Amazon.