Spiced Crispy Prawns and Chips

Meanwhile, peel and grate the garlic (or use a garlic press).

Zest and halve the lemon.

Drain the prawns, then pop onto a plate and pat dry with a paper towel.

Add the dried prawns and the plain flour (see pantry for amount) to a medium bowl. Toss to coat the prawns in the flour, ensuring they're completely coated.

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 flour coated 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: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque in the middle.

Meanwhile, in a small bowl, combine the mayonnaise with the lemon zest. Season with salt and pepper. Set aside.

In a medium bowl, combine the a squeeze of lemon juice with the olive oil for the dressing. Season with salt and pepper. 

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 medium bowl with the lemon dressing. Toss the leaves to evenly coat.