Date posted: 24/04/2023

Whitby peri peri scampi with chargrilled corn and smokey wedges

  • Serves 2
  • Timing: 30 mins
Votes: 0 Average: 0


Vegetable oil 2 tbsp
Starchy sweet potatoes, washed and cut into wedges 300g
Peri peri seasoning 1 tsp
Sweetcorn cobettes 2
Whitby Seafoods wholetail breaded scampi 450g
Coleslaw mix pack 1
Ranch style dressing 3 tbsp


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  1. Toss the sweet potato wedges in 1 tbsp of oil, sprinkle over the peri peri seasoning, season with salt and black pepper, then toss to combine. Pop the wedges in the air fryer basket and cook for 15-18 minutes at 190ºC shaking the basket halfway through.
  2. Meanwhile, bring a pan of water to the boil, add the sweetcorn cobettes and simmer for 3-4 minutes. Drain and rinse under cold water and dry on kitchen paper. Season with salt and pepper then toss in the remaining oil. Add the sweetcorn to the air fryer basket with the wedges when there is 5 minutes cooking time left. The wedges should be crisp and golden, and the sweetcorn charred.
  3. Place the Whitby Seafoods wholetail scampi into the fryer basket in a single layer. Fry for 4-5 minutes, shaking the basket halfway through. The scampi will be crisp and golden when cooked.
  4. Whilst the scampi cooks pop the slaw mix into a bowl season with salt and pepper then add the dressing. Mix well so that the slaw is evenly coated.
  5. Serve the scampi with the wedges, sweetcorn, and slaw on the side.
  Tip Try serving a pot of barbecue sauce on the side and dip in the sweet potato wedges.
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