Scrumptious ‘Scampi’ & Chips
Serving 2 people
For the scampi
- 1 tub filled with left over brine, from jars of olives (I told you I don’t like waste)
- 1 x pack of firm tofu
- 2 × sachets of quaker oats
- 2 x tbsp of ground almonds
- Cold water
- 1 x tsp of cider vinegar
- Nori seaweed sheets
For the chips
- 2 x potatoes
- Fry light spray
For the garlic, coriander and sriracha dip
- 3 x tbsp of Alpro yogurt
- half 1 x garlic clove crushed and finely chopped
- 1 x tbsp of chopped coriander
- 1 x tsp sriracha sauce
- Pinch of salt
For the ‘scampi’
- Cut the tofu into 2 slices (like slices of bread) and soak in the salty brine water over night. I think I left mine for 2 nights and it was all good!
- When the tofu has marinated in the brine for long enough, drain it and dry as much of the excess brine off with some kitchen roll.
- Grind the oats in a pestle mortal.
- Add the ground nuts, salt and pepper to the oats.
- Now cut the tofu into random scampi shapes.
- To make the batter, mix 4 heaped tbsp of any flour with cider vinigar and slowly add small amounts of water. A little bit at a time. Keep mixing until you get a smooth batter. Add a pinch of salt.
- Heat a few centimeters of oil in a pan on a medium/hot heat (be careful…no fires please).
- Now tear the Nori sheets and wrap it around a piece of the tofu (it doesn’t have to be neat). Dunk them into the batter and then roll in the oat mixture.
- Making sure the oil is hot, place the ‘scampi’ in the oil to fry. Repeat this process with all the scampi pieces. Turn the pieces over and cook until they are golden brown.
For the chips
- Preheat the oven.
- Peeled the potatoes and cut them into chips.
- Boil the chips for 10 minutes.
- Drain the water and place on a baking tray. Spray on some fry light and a sprinkle of salt (this makes them crispy).
- Cook at about 180°c for about 15/20 minutes until golden brown.
For the garlic,coriander and sriracha dip
- Mix the ingredients together and serve.
I guess a good place to start to get food inspiration ideas from is your childhood and fun memories. Why don’t you reflect back on your life and try to remember a nostalgic meal that makes you feel warm and fuzzy inside… like nana’s crispy pancakes or that super doughy high school pizza (said whilst salivating at the mouth).
I now challenge you to create a vegan version…it will be possible and you might even have created the next big vegan craze!!! (Plus send me photos or links of your invention).
Now a place that was at the heart and soul of my youth… and I imagine that of most people born in that very small village was… The Dog and Partridge pub. Back then people used to travel from miles around to go to ‘The Dog’. The juke box playing Hey Mr Tambourine Man by the Byrds or Your Woman by White Town. There was one moment in that song, (which went bip, bip, bip, bip… bop) where the whole pub would come to a stand still to do a dance move insync. We all pointed our fingers in the air (in a night fever fashion) and on the Bop, flicked out our hips! I still do it now if I hear it…
My friends and family had many fond memories and meals at that pub. One which they regularly served was scampi and chips…which is the inspiration for this dish 🙂 I hope you enjoy xxx