SCAMPI WITH CHIPS AND TARTARE SAUCE

Serves 4

For the tartare sauce:

250g/8oz/1 cup mayonnaise

3 tbsp capers, drained and chopped 3 tbsp gherkins (pickles), drained and chopped

1 shallot, finely chopped

Squeeze of lemon juice

3 tbsp fresh parsley, chopped

Salt and black pepper

For the chips:

4 large potatoes, scrubbed 2 tbsp vegetable oil

For the scampi:

450g/16oz/1lb raw prawns (shrimp), peeled (tails left on) and deveined ½ tsp garlic powder

120g/4oz/1 cup flour

1 tsp paprika

2 eggs, beaten

60g/2oz/1 cup panko breadcrumbs Vegetable oil, for frying

1 Combine all of the tartare sauce ingredients in a small bowl and refrigerate until needed.

2 Preheat the oven to 220˚C/200˚C fan/425˚F/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 oil and season with salt and black pepper. Toss to coat, then arrange them into a single layer. 5 Bake for 30-40 minutes until crisp.

6 Place the prawns (shrimp) in a bowl and season with salt, pepper and the 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-sided pan to 190˚C/375˚F.

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 with the chips and tartare sauce.

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