Spicy fried potatoes with scampi

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Wash the potatoes and cook them covered in boiling salted water at low heat for about 20 minutes. Then drain the potatoes and let them cool down a little. Clean and wash the spring onions and cut them into approx. 1 cm wide, diagonal rings.

2. 2

   Carve the chillies, scrape out the seeds. Wash the pods and cut into very fine rings. Peel garlic and chop finely. Remove the scampi from their skin, leaving the tail piece standing.

3. 3

   Carve scampi on the back, remove the intestines. Wash the scampi and pat them dry. Peel and slice the potatoes. Heat 1 tablespoon of clarified butter in a large pan. Fry the garlic and chilli rings in it.

4. 4

   Add the scampi and fry for about 2 minutes on each side. Remove ingredients from the pan and set aside. Heat the remaining clarified butter. Add the potatoes and fry over medium heat until golden brown all around, turning several times.

5. 5

   Add spring onions and fry briefly. Put the other ingredients back into the pan and warm them up. Season ingredients with salt and lemon pepper. Wash the herbs, dab dry and chop coarsely, except for a few parsley leaves for garnishing.

6. 6

   Mix the crème-fraîche and chopped herbs, season with salt and pepper. Garnish the fried potato scampi pan with the remaining parsley and chilli pepper and serve with the herb crème fraîche.