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    • Scampi Provençale

    Mark Sharron
    Easy
    15 minutes
    4-6
    Amount Per Serving: Calories 305; Total fat 31g; Sodium 123mg; Carbohydrates 117g; Fibre 19g; Sugar 22g; Protein 65g
    In Italy, they call them scampi. But in the United Kingdom, they're called Dublin Bay prawns. This crustacean is a rich source of vitamin E. This combination of seafood and tomatoes makes a delicious sauce for wholemeal spaghetti.
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    Ingredients

    • 1 1⁄2 pound raw Scampi
    • 1 1⁄2 pound plum tomatoes
    • 4 shallots
    • 3 tablespoon olive oil
    • 3 garlic cloves, chopped
    • 1 tablespoon tomato paste
    • 150ml white wine
    • Bouquet garni
    • Salt and ground black pepper
    • Chives, spring onions, and prawns for garnishing

    Method

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.
    • Take it off the heat, then serve.
    • Dip in the flour and coat each fishcake. Dip in the egg and then coat with crumbs. Repeat this process until you have 24 fishcakes. Chill the fish cakes for one hour.