Serves 4
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For the tartare sauce:

For the jacket chips:

For the scampi:

  1. Combine all of the tartare sauce ingredients together in a small bowl and store in the fridge until needed.
  2. Preheat the oven to 220˚C/200˚C fan/gas mark 7. Cut the potatoes into 1cm-thick chips, leaving the skins on.
  3. Bring a pot of salted water to the boil and add the chips. Cook for 4-5 minutes until just barely tender, then drain thoroughly. Return the chips to the pan over the hot stovetop and allow to steam dry for 1-2 minutes, shaking every 20 seconds or so to prevent them from sticking to the bottom of the pan.
  4. Transfer the chips onto a large baking tray. Drizzle over the rapeseed oil and season with salt and black pepper. Toss to coat, then arrange them into a single layer. (If they look crowded, transfer half of them to a second baking tray.)
  5. Place the chips in the top half of the oven and bake for 30-40 minutes until crisp and golden.
  6. Place the prawns in a bowl and season with salt, pepper and garlic powder.
  7. In a small bowl, stir together the flour and paprika. Place the eggs and panko breadcrumbs into separate bowls.
  8. Heat the oil in a deep-fryer or deep pan to 190C˚.
  9. Dip each prawn into the flour mixture, then into the egg, and finally into the panko breadcrumbs to coat. Fry in batches for 3-4 minutes or until golden brown, being careful not to over-crowd them.
  10. Remove with a slotted spoon and drain on kitchen paper before serving.

Nutrition Facts

Per serving: 865kcals, 29.8g fat (5.4g saturated), 108.4g carbs, 29.3g sugars, 40.2g protein, 10.6g fibre, 0.994g sodium

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