POPCORN CHICKEN & SHRIMP WITH ALMOND CRUMB & GUACAMOLE

Serves 6-8 For the guacamole

3 avocados, stoned and chopped

1 small red onion, diced

1 jalapeño chilli (from supermarkets), deseeded and diced

2 garlic cloves, crushed

1 lime, juiced

A small bunch of coriander, leaves picked and chopped

A small bunch of mint, leaves picked and chopped

200ml (7fl oz) soured cream

Sea salt and freshly ground black pepper

For the chicken and shrimp

1ltr (1¾pt) vegetable oil, for deep-frying

150g (5½oz) panko breadcrumbs

150g (5½oz) flaked almonds, roughly chopped

170g (6oz) plain flour

3 medium eggs, beaten

400g (14oz) large raw prawns, shelled and de-veined

450g (1lb) skinless, boneless chicken breast, cut into 5cm (2in) pieces

To serve

2 limes, cut into wedges

Combine all the guacamole ingredients, then season. Heat the oil in a deep-fat fryer to 160°C or in a deep, heavy-based saucepan until a breadcrumb sizzles and turns brown when dropped in (hot oil can be dangerous so don’t leave unattended).

Mix the panko and almonds in a bowl.

Put the flour in another bowl and season, then put the eggs into a third bowl. Cut the prawns in half. Dip the prawns and chicken into the flour and coat each piece in the egg, then the almond mixture. Put on a plate, and line a large shallow dish with kitchen paper. Fry the chicken in batches for 5-6 minutes, and the prawns for 3-4 minutes, until crisp and golden, then drain on the kitchen paper and season with salt. Serve with the guacamole and lime wedges.