Scampi spice bag

Scampi spice bag

Serves 4 

For the marinade:
1 tsp vegetable oil
1 onion, sliced
2 red and 1 green chilli, sliced
1 tsp Chinese five spice
800g potatoes, cut into 1cm-thick chips, soaked in cold water for 30 minutes

For the spice mix:
3 tsp sea salt
3 tbsp Chinese five spice
1½ tsp garlic powder
1½ tsp chilli powder

For the prawns:
300g self-raising flour
375ml pale ale
800g prawns, peeled and deveined, leaving tails intact, deveined

To serve:
Fresh coriander, chopped

  1. Heat the oil in a pan over a medium-high heat and cook the onions for 3-4 minutes until just softened but still retaining some crunch. Add the chillies and Chinese five-spice and toss for one minute, then transfer to a bowl to cool.
  2. Drain the soaked chips and pat very dry with kitchen paper. Place a large baking dish in the oven and preheat to 110 ̊C/90 ̊C fan/gas mark 1⁄4.
  3. In a large bowl, combine the ingredients for the spice mix and set aside.
  4. Pour the oil into a deep-fat fryer and heat to 180°C. Cook the chips in two batches, then transfer to the baking dish in the oven to keep warm while you cook the scampi.
  5. Meanwhile, for the batter, transfer half of the spice mix to a separate bowl and add the flour. Pour in the pale ale and whisk to form a loose batter.
  6. Working in batches, hold the prawns by their tails and, one at a time, dip to coat in
    the batter, then carefully add to the oil in the fryer. Cook each batch for two minutes or until golden. Use a slotted spoon to transfer to a tray lined with kitchen paper.
  7. Repeat with the remaining prawns, reheating the oil between batches.
  8. Add the hot prawns to the bowl with the remaining spice mix and toss quickly to coat.
  9. Divide the chips amongst serving plates and top with the spice bag prawns. Scatter with the chillies and onions and some fresh coriander and serve immediately.

Per Serving 827kcals, 21.6g fat (4.5g saturated), 91.3g carbs (4.5g sugars), 56.8g protein, 8.1g fibre, 1.195g sodium