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

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

3 ratings

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


  • 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
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

  • Energy

  • 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


  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.

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