3.6/5 rating (22 votes)

Indian Scampi with Masala Chips

Jinga and Chips

  • Heat Medium
  • Serves 4
  • Prep 10 mins
  • Marinade 30 mins
  • Cook 10 mins
Indian Scampi with Masala Chips

Indian scampi and chips

Hari says

I love scampi and chips so I decided to add a little bit of Indian flare to an already lovely dish. The scampi are spiced up with coriander seeds and lemon for a little zing. The chillies and garam masala are great for additional flavour. If you havent tried masala chips then do it now - they are delicious!

To get the main ingredients for my Pakora recipe, check our my curry kit here.

  • Ingredients
  • Method

Spicy Scampi

  • 2 green chillies
  • 3 garlic cloves, peeled
  • 3cm piece ginger, peeled
  • ½ tsp coriander seeds
  • ½ tsp cumin seeds
  • juice from 1 lemon
  • 20-30 raw large prawns
  • ½ tsp sea salt
  • ½ tsp Kashmiri chilli powder
  • ½ tsp ground turmeric
  • ½ tsp garam masala
  • 150g gram flour
  • 1 tsp corn flour
  • Approx. 100ml water if required
  • Vegetable oil, for deep-frying

Masala Chips

  • 4 large Maris piper potatoes
  • 2 tbsp corn flour
  • 1 tsp salt
  • ¼ tsp black pepper (freshly ground)
  • ¼ tsp red chilli powder
  • 1 tsp chaat masala powder
  • 1 tsp cumin seeds, crushed
  • 1 tsp garam masala

Chilli Mayo Dip

  • 2 tbsp mayonnaise
  • ½ tsp chilli powder
  • ½ red chilli, chopped


Spicy Scampi

  1. In a blender blitz ginger, garlic, chillies and empty into a bowl.
  2. Crush the coriander seeds in a pestle and mortar and add to the bowl.
  3. Add the cumin seed, lemon juice, salt, turmeric, chilli powder and stir into the bowl
  4. Add the prawns and mix to coat. Leave them to marinate for about 30 minutes.
  5. Heat oil for deep frying to about 180C.
  6. In a second bowl, sift in the gram flour and corn flour and add the garam masala.
  7. Add the prawn mixture to the flour and mix so all the prawns are coated with the batter. If it feels too dry add in a little water to create a thick batter.
  8. Check the oil is hot enough by dropping in a little batter. If it rises straight away you’re good to go.
  9. Once ready, very carefully slip a few of the prawns into the hot oil and fry for three to four minutes until they are golden. Remove and place on a baking tray lined with kitchen paper and keep warm in the oven while you cook the remaining. Serve immediately while they're still hot.

Masala Chips

  1. Heat the oil in deep pan or fryer to about 180ºC.
  2. Peel the potatoes wash and cut into chips
  3. Sprinkle the chips with the salt and leave it to sit for 10 minutes.
  4. Place the chips on kitchen roll and pat dry.
  5. In a bowl add the corn flour, salt, black pepper, chilli powder, chaat masala, cumin, garam masala and mix together.
  6. Add the chips to the bowl and coat with the spices.
  7. Check the oil is ready by dipping one chip into the pan - if it sizzles the oil is ready.
  8. Fry the chips until they begin to turn golden. Remove from the fryer and let the oil heat again.
  9. Dip the chips back in for a second fry so they become extra crunchy. Once golden brown, remove and place on kitchen roll to drain.

Chilli Mayo Dip

  1. Place all the ingredients into a bowl, mix and serve.

Nutritional information

Typical values* per Serving
Fat (g)8
of which saturates (g)1
Carbohydrates (g)23
of which sugars (g)2
Fibre (g)3
Protein (g)28
Salt (mg)670
*Based upon calculated values, supplied by myfitnesspal.com. The values here may not be 100% accurate because the recipes have not been professionally evaluated.

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