Beer-battered scampi with sweet potato chips and mushy peas

"This homemade version of seaside favourite fish and chips is the ultimate weekend treat. Beer batter gives extra crisp results on the scampi, whilst using sweet potatoes for the chips adds a tasty new twist on this classic meal."
Prep time:
10 min
Cook time:
40 min
Servings:
4 people

Health Score

High
Medium
Low
7.9 / 10
Medium score

Glycemic Index

Index
63
Moderate
Load
65
High

Nutrition per serving:

Calories729.31 kcal36%
Fat22.27 g32%
Carbs101.08 g39%
Sugars15.88 g18%
Protein26.50 g53%
Sodium2282.26 mg114%
Fiber13.76 g49%
Percent Daily Values based on a 2,000 calorie diet.
Glycemic Index
63
Moderate
Glycemic Load
65
High

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

Directions

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