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Annabel Karmel
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Popcorn Scampi with Fruity Curry Dipping Sauce

Kids love to dunk and dip, so why not pair popcorn scampi with this mild fruity curry sauce packed with veggies.

With a hint of natural sweetness, this is a fun way to introduce new flavours. And little hands will love to help plate-up with rice stars and cucumber ribbons for extra crunch factor.

Prep Time: 20 minutes
Cook Time: 15 minutes
Makes: 4 portions
Ingredients
150g Young’s Popcorn Scampi Bites
100g basmati rice
¼ cucumber

Dipping sauce

1 tbsp sunflower oil
1 onion, finely chopped
½ apple, peeled and grated
30g butternut squash, grated
1 clove garlic, crushed
2 tsp plain flour
1 tsp korma curry paste
200ml chicken or vegetable stock
½ tsp soy sauce
1 tsp mango chutney
Star shaped cookie cutter (optional)
Method
  1. Preheat the oven to 180C Fan / 200C / Gas Mark 6.
  2. Heat the oil in a saucepan. Add the onion, apple and squash and fry for 5 minutes until soft. Add the garlic for 10 seconds. Add the plain flour and curry paste. Pour in the stock, stirring until the sauce has thickened slightly. Add the soy sauce and mango chutney. Cover and simmer for 3 – 4 minutes. Blend until smooth using a stick blender.
  3. Pop the Young’s Popcorn Scampi Bites onto a baking sheet and bake for 15 minutes according to the packet instructions.
  4. Meanwhile, cook the rice in boiling water according to the packet instructions and drain.
  5. Using a potato peeler, create some cucumber ribbons.
  6. On a plate, fill a star cookie cutter with the rice and press down firmly. Remove the cookie cutter carefully to reveal your fluffy rice star. Pour a little sauce on the plate, put the Popcorn Scampi Bites on top and serve with the cucumber ribbons.

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