A healthy baked scampi recipe from chef and Eat Well For Less? presenter Chris Bavin – crunchy, moreish bites that won't require a call to the takeway.

Fancy some healthy baked scampi? "Scampi is traditionally made with langoustines, but today they are super expensive, so good old raw king prawns will take their place," says Bavins.

"The little bit of coconut adds a bit of natural sweetness and interest to the scampi, but if you are not a fan, you can always leave it out."


(Serves 4)

40g plain flour

1tsp paprika

Grated zest and juice of 1 lemon

Salt and pepper

2 eggs, beaten

120g dried breadcrumbs or panko breadcrumbs

20g desiccated coconut

400g peeled raw king prawns

1tbsp olive oil

Lemon wedges, to serve

For the tartare sauce:

4tbsp mayonnaise

Grated zest and juice of 1 lemon

1tbsp capers, finely chopped

2 large gherkins, finely chopped

1tbsp chopped dill

Salt and pepper

1. Preheat the oven to 200C (180C fan/400F/Gas 6).

2. Put the flour, paprika and lemon zest in one bowl and season with salt and pepper.

3. Put the beaten eggs in another bowl and mix the breadcrumbs and coconut in a third bowl.

4. Individually dip the prawns first into the flour, then into the egg and then in the breadcrumbs to coat. Then place on the lined baking tray.

5. When you have coated all the prawns, drizzle over the oil and bake in the oven for 10 minutes until cooked and crispy.

6. Serve with homemade tartare sauce (just mix all the ingredients together, season and serve) and lemon wedges.

Scampi: 360 kcal, 14g fat, 31g carbs, 27g protein

Tartare sauce: 31 kcal, 2.8g fat, 1.1g carbs, 0.2g protein

Fakeaway: Healthy Home-cooked Takeaway Meals by Chris Bavin, photography by Liz and Max, Haarala Hamilton, is published by DK (DK.com), priced £14.99. Available now.