Posh Prawn Scampi & Chips

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Boil a kettle

Cut the potatoes (skins on) into thick chips and add them to a lightly oiled baking tray

Drizzle with vegetable oil and season with salt and pepper 

Put the tray in the oven for 20-25 min or until golden and crisp 

Peel and finely chop 1/2 [1] of the shallot[s]

Chop the capers finely

Cut the lemon[s] in half 

Add the chopped shallot, capers and mayonnaise to a small bowl with 1 tbsp [2 tbsp] lemon juice 

Mix to combine - this is your tartare sauce 

Roughly chop the green beans 

Add them to a pot of salted boiled water and cook for 3-4 min or until tender with a slight bite

Once cooked, drain and rinse them under cold water and set aside and keep the pan for later 

Meanwhile, add the panko breadcrumbs and cayenne pepper to a large bowl with a pinch of salt and mix it up

Crack the egg[s] into a shallow bowl

Add 3 tbsp [6 tbsp] flour to another plate

Place all of the prawns in the flour (tap off any excess), add them to the beaten egg, then put them all into the bowl of panko and give them a good old mix up until they're coated

Strip the mint leaves from their stems and set aside them aside

Slice the remaining shallot finely

Return the pot to a medium heat with a knob of butter

Once hot, add the sliced shallot and cook over a medium-low heat for 4 min or until softened

Meanwhile, heat a large, wide-based pan (preferably non-stick) with 3 tbsp [6 tbsp] vegetable oil over a medium-high heat 

Once hot, add the breaded prawns and cook for 1-2 min on each side, or until golden and cooked through (you may have to do this in batches) - this is your prawn scampi

Tip: add extra oil if your pan is looking dry

Add the chopped green beans to the shallots

Rip the mint leaves into the pan and season with a pinch of salt

Cook for 1-2 min or until warmed through - these are your minted beans