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Scampi and Chips

 
Scampi 10
Flour 100 g
Salt and ground black pepper to taste
Egg 1
Bread crumbs 100 g
Vegetable oil 250 g

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Serves: 10 scampi per person.

Peel shrimp scampi.Take three different bowls to prepare three dips:

Dip 1. Two whisked eggs mixed with 50 g of water.

Dip 2. Flour mixed with salt and ground black pepper.

Dip 3. Bread crumbs.

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Dip each fish strip in the bowls in the following order:

Dip 1
Dip 2
Dip 1 again
Dip 3
Dip 1 for the third time
Dip 3 again

Pour the vegetable oil in a deep fryer (do not fill to the top!) and heat to 180° C.  Fry the scampi until golden brown, about 3 to 4 minutes. Drain on paper towels. Keep the scampi warm in oven until the chips are cooked.

 

To make potato chips, pour 2 cups of oil into a frying pan and heat to 180° C. Add potato slices to frying pan and cook for about 5minutes or until the chips are firm and browned.Remove the chips from the frying pan and let them dry out on a paper towel.Sprinkle with additional salt or seasonings to taste:

     

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Serve scampi and potato chips with lemon and peas:

Scampi can also be stored frozen. They can be cooked straight from frozen.

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