I’ve tried to do some No Count alternatives for foods that are higher in fat, like burgers, chicken kiev and nuggets, so thought I’d try scampi and decided to go for a spicy option as hubby, in particular, likes his spicy food!
There is a bit more preparation needed for this meal but it’s definitely worth making for the variety of flavours and it’s all free on No Count!
(If tracking, the scampi would be 1 point per portion. The corn on the cob would be free and potatoes would need weighing and tracking.)
Ingredients (serves 2):
- 240g raw king prawns
- 2 tbsp low fat natural yogurt
- 3 tsp harissa paste
- 1 tbsp lemon juice
- 1 slice of Warburton’s wholemeal bread, blitzed into breadcrumbs
- 2 corn on the cobs
- 2 tbsp tomato ketchup (50% less sugar)
- 1 tbsp Worcester sauce
- 1 tbsp Myprotein sugar-free butterscotch syrup
- 2 potatoes and 3 sweet potatoes
Method:
- Mix the yogurt, harissa paste and lemon juice and season. Put the king prawns in a Tupperware and spread the marinade over them. Leave in the fridge for at least two hours.
- Mix the tomato ketchup, Worcester sauce and sugar-free syrup. Put the corn on the cobs in a Tupperware and spread over the marinade. Leave in the fridge for at least two hours.
- Preheat the oven to 180C.
- Peel and slice the potatoes. Place on a baking tray sprayed with Frylight and spray some Frylight over the ‘chips’. Sprinkle them with salt. Cook in the oven for about 40 mins, turning occasionally.
- Put the corn on the cobs on an oven tray wrapped in tin foil. Place in the bottom of the oven at the same time as the potatoes. They’ll be ready when the potatoes are.
- Dip half of the prawns in the breadcrumbs and place on a baking tray sprayed with Frylight. Bake in the oven for about 15 mins.
- Spray a frying pan/wok with Frylight and cook the remaining half of the prawns, with the marinade, for about ten minutes.
- Hopefully, everything will be ready at the same time and you can serve and enjoy!