Beer-battered scampi with sweet potato chips and mushy peas recipe
This homemade version of a seaside favourite is the ultimate weekend treat. Beer batter gives extra crisp results on the prawns, whilst using sweet potatoes adds a tasty new twist on a classic scampi and chips.
See method- Serves 4
- 10 mins to prepare and 40 mins to cook
- 825 calories / serving
Ingredients
- 3 large sweet potatoes (about 900g), scrubbed
- 2 tbsp olive oil
- 1 tsp garlic salt
- 1 tsp smoked paprika
- 500g frozen peas
- 30g butter
- 1 tbsp chopped mint
- olive oil, for drizzling
- vegetable oil, for deep-frying
- 200g self-raising flour
- 1 tsp sea salt
- 200ml dark beer or ale, such as Leffe
- 2 x 165g packs Tesco Finest raw jumbo king prawns
- 1 lemon, cut into wedges, to serve
- tartare sauce, to serve
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Shop ingredientsEach serving contains
- Energy
- 3470kJ 825.0kcal
- Fat
- 34g
- Saturates
- 8g
- Sugars
- 22g
- Salt
- 2.7g
of the Reference intake
Carbohydrate 105.9gProtein 28.8gFibre 15.8g
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- Preheat the oven to gas 7, 220°C, fan 200°C. Cut the potatoes into 2cm-thick chips and toss on a baking tray with the oil, garlic salt and paprika. Bake for 30-40 mins until crisp.
- Meanwhile, cook the peas in a pan of boiling water for 2 mins; drain. Add the butter and mint, season, then mash with a potato masher. Drizzle with a little olive oil; cover and keep warm.
- Heat the oil (see tip) in a heavy pan until a breadcrumb sizzles when added. Whisk the flour, sea salt and beer in a bowl. When the oil is hot, dip the prawns into the batter and deep-fry in small batches for 2-3 mins until crisp. Remove with a slotted spoon; drain on kitchen paper. Serve with the chips, peas, lemon wedges and tartare sauce.
- Tip: If you have a kitchen thermometer, heat the oil until it reaches 180°C before deep-frying. Use a large, deep lidded pan and don’t fill more than one-third full of oil. Never leave the pan unattended.
- See more Fish recipes
