Whole scampi
Whole scampi

225g / 250g / 700g

  • Ingredients, allergens and storage

    Ingredients
    Scampi (crustaceans) 40%, breadcrumbs (wheat flour [wheat flour, calcium carbonate, iron, thiamine, niacin], yeast, salt), batter (water, wheat flour [wheat flour, calcium carbonate, iron, thiamine, niacin], salt), water, rapeseed oil, stabilisers: E450, E451, E452.

    Allergy information
    For allergens, including cereals containing gluten, please see the ingredients in bold.

    Storage
    Keep in the freezer and polish off by the best before date. Once defrosted, please don’t refreeze.
  • Nutritional info

    per 100g
    Energy (kJ) 991
    Energy (kcal) 237
    Fat (g) 10.8
    of which saturates (g) 1.1
    Carbohydrates (g) 23.9
    of which sugars (g) 1.1
    Fibre (g) 1.4
    Protein (g) 10.3
    Salt (g) 1.49
where to buy

Whole scampi

Whole scampi

make this yourself

From ocean to oven...

Scampi – or langoustines to give them their frilly name – are actually small lobsters.

We catch them in the waters around the British Isles and carefully prepare them with our tasty golden crumb here in Whitby, North Yorkshire.

How to cook:

Always cook from frozen. The instructions below are just a guide: do make sure our scampi is piping hot throughout before serving.

oven bake: 18 mins
Preheat oven to 220°C/200°C fan/gas mark 7. Remove all packaging and place the scampi on a preheated baking tray in the centre of the oven. Bake for 18 mins, turning halfway through cooking, until crisp and golden. Tuck in.

deep fry: 4 mins
Remove all packaging and place the scampi into hot oil (180°C). Cook from frozen for 4 mins until crisp and golden. Drain on kitchen paper before serving. Scoff before someone else does.

Did you know…

Feeling sniffly? Make a scampi sarnie. The protein in fish and shellfish is great when you’re trying to fight off colds and flu, and helps to power up your muscles, too.

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