Skip to content
Beer-battered scampi with sweet potato chips and mushy peas recipe

Beer-battered scampi with sweet potato chips and mushy peas recipe

1 rating

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
If you haven't got any sweet potatoes, try using butternut squash

Each serving contains

  • Energy

    3470kj
    825kcal
    41%
  • Fat

    34g 49%
  • Saturates

    8g 38%
  • Sugars

    22g 24%
  • Salt

    2.7g 44%

of the reference intake
Carbohydrate 105.9g Protein 28.8g Fibre 15.8g

Method

  1. 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.
  2. 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.
  3. 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

You may also like

Be the first to comment

Before you comment please read our community guidelines.

blog comments powered by Disqus