Breaded Scampi with Sweet Potato Wedges and Tenderstem Broccoli
A quick child-friendly recipe, perfect for when the kids go back to school. These crunchy scampi pieces are as much fun to make as they are to eat, but they also take no time to prepare and cook, making midweek meals easier than ever!BUY PEELED SCAMPI HERE
What you’ll need
- 190g Peeled Scampi
- 60g Plain Flour
- 2 Eggs (lightly whisked)
- 200g Breadcrumbs
- 2 or 3 Sweet Potatoes (depending on size)
- Tenderstem Broccoli
- Salt and Pepper
- Olive OIl
Preheat the oven to 200C. Put the flour, eggs, and breadcrumbs in three separate bowls and chop the sweet potatoes into wedges (leaving the skin on for extra crispiness!). Put the sweet potato wedges on a baking tray and lightly drizzle with oil.. Add some seasoning then put in the oven for roughly 30 minutes.
Season the breadcrumbs with salt and pepper and any other seasoning you want. Dust flour over the peeled scampi, then shake any excess off. Dip each individual piece into the whisked egg mixture, then into the breadcrumbs, ensuring to cover the whole piece.
Fill the bottom of a pan with oil (a shallow pool at the bottom of the pan) and heat until slightly bubbling. Carefully drop each breaded scampi into the oil until brown and crispy. You can probably do about four at a time, just make sure they aren't touching each other. When they are done, remove from the pan and place on a piece of kitchen roll to soak away any excess oil.
Serve with the sweet potato wedges and vegetables of your choice (tenderstem broccoli in this example). Enjoy!