Side Dishes Starters/Snacks Lunch/Dinner Bang Bang Scampi with Pickled Cucumber
Serves : 4
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Ingredients
- 4 pieces corn on the cob
- 2 x 220g Youngs frozen scampi
- 100ml white wine vinegar
- 100g caster sugar
- 1 cucumber, peeled lengthways into strips
- 80g peanut butter
- 100g Thai sweet chilli sauce
- 140ml reduced fat coconut milk
- 2 limes 30g rocket
- 30g mixed salad leaves
- 1 red chilli, seeded and sliced
Nutrition
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Method
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Preheat the oven to 210C, fan 190C, gas mark 7.
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Place the corn on the cob into a saucepan, cover with water then place over a medium heat and bring to the boil. Turn the heat down and simmer for 15-20 minutes until tender and cooked through. Drain and return to the pan.
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Tip the scampi onto a baking tray and place in the oven for 15 minutes until crispy and cooked through.
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Meanwhile, pickle the cucumber. Pour the vinegar and sugar into a saucepan and place over a medium heat. Bring to the boil and heat until the sugar has dissolved.
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Peel the cucumber into a heatproof bowl, then when the sugar has dissolved, pour the liquid over the cucumber. Stir to combine and set aside to pickle.
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Spoon the coconut milk, sweet chilli sauce and peanut butter into a wide bottomed pan or wok. Set over a low heat and stirring occasionally, heat until melted and smooth.
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Remove from the heat and stir in the zest and juice of one lime. Tip the scampi into the warm satay sauce and toss to coat.
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Divide ¾ of the salad leaves and pickled cucumber between the serving plates. Add the scampi and then add the remaining leaves and cucumber.
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Place the sweetcorn alongside, finish with a squeeze of lime and the chilli.
