Spiced Popcorn Prawns and Seasoned Chips
with Garlicky Peas and Lemon Mayo
Even better than cinema snacks are these Spiced Popcorn Prawns and Seasoned Chips. Made with herbs and spices such as ground cumin, paprika, chilli flakes and thyme, the Central American style spice mix here gives a delicious depth and warmth to the prawns.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
1 sachet(s)
Roasted Spice and Herb Blend
2 unit(s)
Garlic Clove
1 unit(s)
Lemon
150 grams
King Prawns
(Contains Crustaceans)
50 grams
Breadcrumbs
(Contains Cereals containing gluten)
1 sachet(s)
Central American Style Spice Mix
64 grams
Mayonnaise
(Contains Egg, Mustard)
120 grams
Peas
20 grams
Wild Rocket
Not included in your delivery
1 tbsp
Plain Flour
1 unit(s)
Egg
1 tbsp
Oil for the Breadcrumbs
½ tbsp
Olive Oil for the Dressing
10 grams
Butter
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil, sprinkle over the roasted spice and herb blend, then season with salt and pepper. Toss to coat, then spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the middle shelf until golden, 30-35 mins. Turn halfway through.
Meanwhile, peel and grate the garlic (or use a garlic press).
Zest and halve the lemon.
Drain the prawns, then pat dry with kitchen paper.
Add the prawns and plain flour (see pantry for amount) to a medium bowl. Toss to coat the prawns in the flour, ensuring they're completely coated. IMPORTANT: Wash your hands and equipment after handling raw prawns.
Crack the egg (see pantry for amount) into a separate medium bowl and whisk.
In a separate medium bowl, combine the breadcrumbs, Central American style spice mix, 0.25 tsp salt and the oil for the breadcrumbs (see pantry for amount). Season with pepper.
Add the floured prawns to the bowl of egg and mix to coat well.
Dip the prawns into the spiced breadcrumbs, ensuring they're completely coated. Shake off any excess breadcrumbs, then transfer to a baking tray.
When the chips have about 10 mins remaining, bake the prawns on the top shelf until crispy and golden, 10-12 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.
While the prawns bake, in a small bowl, combine the mayonnaise with the lemon zest. Season with salt and pepper, then set your lemon mayo aside.
In a medium bowl, combine the a squeeze of lemon juice with the olive oil for the dressing (see pantry for amount). Season with salt and pepper, then set your dressing aside.
When everything's nearly ready, melt the butter (see pantry for amount) in a frying pan on medium-high heat.
Once hot, add the peas and stir-fry for 2-3 mins. Add the garlic and fry until fragrant, 1 min, then remove from the heat.
Add the rocket to the bowl of dressing. Toss to coat.
Share the popcorn prawns, spiced chips, peas and dressed rocket between your plates.
Serve with the lemon mayo on the side for dipping.
Enjoy!
