Scampi in Breadcrumbs with Chips and Lemon Mayo

Ingredients

• 500 g raw king prawns, peeled
• 80 g plain flour
• 2 eggs
• 150 g fine dried breadcrumbs
• 900 g Maris Piper potatoes
• 80 g mayonnaise
• 1 lemon
• 800 ml sunflower oil

Method

1. 1

   Cut potatoes into chips, rinse, dry and double-fry as in a classic chip method: 6 minutes at 140°C, then 3 minutes at 180°C. Season generously.

2. 2

   Pat prawns dry. Coat each in flour, then beaten egg, then breadcrumbs, pressing to adhere.

3. 3

   Heat oil to 180°C. Fry scampi in batches for 2–3 minutes until golden and cooked through. Drain on kitchen paper.

4. 4

   Stir lemon zest and a squeeze of juice through the mayonnaise to make lemon mayo.

5. 5

   Serve scampi alongside chips, lemon mayo and lemon wedges.