King Prawn Spice Bag

Cook the chips

• Cook the chips in an air fryer according to the packet instructions (or in the oven or a deep fryer).

Prepare the spice mix

• Combine all the ingredients for the spice mix in a small bowl - Chinese 5 spice, salt, white pepper, caster sugar, dried chilli flakes.

Cook the prawns

• Peel and butterfly the king prawns by slicing along the back, then remove the digestive tract (vein) with the tip of a knife or a skewer.
• Pat the king prawns dry with paper towels, put in a bowl and dust with the cornflour, salt and white pepper.
• Heat a dash of oil in a wok or large frying pan over a high heat, then add the prawns and stir-fry for a couple of minutes until they curl up and just turn pink. Remove and set aside.

Cook the vegetables

• Slice the onion and bell pepper. Finely chop the garlic cloves and ginger. Finely slice the mixed chillies - you can use red or green chillies, and as little or as much as you like. Thinly slice the spring onions (keep to garnish the finished dish).
• Add the onion to the pan and cook for a couple of minutes, then add the bell pepper and cook for a further few minutes.
• Add the garlic, ginger and chilli and fry for a couple of minutes until fragrant.

Finish the dish & Plate Up

• Add half the spice mix to the pan and stir it through the vegetables, then add the prawns and chips and toss everything together until coated in the spice mix.
• Taste and add the rest of the spice mix if you want more flavour. The spice bag is now ready to eat!