Battered Scampi Chip Shop Curry
Serves: 1 as a main or 2 as a sharing plate | Cooking Time: Prep time: 5 minutes. Cook time: 25 minutes.
Whitby Battered Wholetail Scampi loaded in a tray with chunky chips smothered in chip shop style curry sauce and finished with a sprinkling of spring onions.
Method
1. To prepare the curry sauce, melt the butter medium saucepan, add the oil and onion, and cook gently for 5 minutes until is soft but not coloured. Add the garlic and ginger and cook for another minute.
2. Sprinkle over the spices and the flour and cook for a minute. Take the pan off the heat and pour in the stock. Mix well to combine, return to the heat, bring to the boil and simmer for 15 minutes.
3. Take the pan off the heat and add the soy sauce and sugar then blitz with a hand blender to achieve a smooth sauce. If the sauce is a little thick add a splash of hot water. Keep warm.
4. Cook the Whitby Extra Large Wholetail Scampi and chunky chips as directed on the pack.
5. To assemble, stack the scampi and chips in a tray then drizzle over a portion of curry sauce and garnish with sliced spring onions.
Tip: For a speedier recipe try using a RTU chip shop curry sauce.
Ingredients:
- 1 x 150g portion of Whitby Seafoods Battered Wholetail Scampi
- 1 portion of chunky chips
- Chip Shop Curry Sauce – (Makes 10 portions):
- 25g butter
- 1 tsp vegetable oil 1 large onion, finely chopped
- 3 garlic cloves, crushed 2cm piece of ginger, peeled and grated 2 tsp ground turmeric 1½ tbsp medium curry powder 2 tbsp plain flour
- 400ml vegetable or chicken stock, made with 1 stock cube 2 tbsp dark soy sauce
- 1 tsp caster sugar
- To serve:
- 1 spring onion, finely sliced
