Popcorn Chicken and Shrimp with Almond Crumb and Guacamole

This Popcorn Chicken and Shrimp with Almond Crumb and Guacamole was created on James' American Adventure. It is really easy to make, perfect for sharing and you can make it using any fish really. Salmon is a great ingredient to try with this recipe!

6-8

Ingredients

For the chicken and shrimp:

1 litre (5 cups) vegetable oil, for deep-frying
150g (3 ½ cups) panko breadcrumbs
150g (2 cups) flaked (silvered) almonds, roughly chopped
170g (1 ¼ cups) plain (all-purpose) flour
3 medium eggs, beaten
400g (14oz) large raw prawns (shrimp), shelled and de-veined
450g (16oz) skinless, boneless chicken breast, cut into 5cm (2 in) pieces

For the Guacamole:

3 avocados, stoned and chopped
1 small red onion, diced
1 jalapeño chilli, deseeded and diced
2 garlic cloves, crushed
1 lime, juiced
Small bunch of coriander (cilantro), leaves picked and chopped
Small bunch of mint, leaves picked and chopped
200ml (1 cup) soured cream
Sea salt and freshly ground black pepper

To serve:

2 limes, cut into wedges

Method

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Put all the ingredients for the guacamole into a large bowl and mix everything together. Season to taste with the salt and pepper.

Heat the vegetable oil in a deep-fat fryer to 160°C/ 325°F or in a deep heavy-based saucepan until a breadcrumb sizzles and turns brown when dropped into it. Note: hot oil can be dangerous; do not leave unattended.

Mix the panko and almonds together in a large shallow bowl. Put the flour into a separate bowl and season well, then put the eggs into another separate bowl.

Cut the prawns (shrimp) in half. Dip all the prawns and chicken into the seasoned flour, dusting off any excess, then coat each piece first in the beaten egg, then in the almond mixture. Put on a large plate.

Line a large shallow dish with kitchen paper. Deep-fry the chicken in batches for 5-6 minutes, and the prawns for 3-4 minutes, until crisp and golden brown, then drain on the kitchen paper and season with salt.

Pile the deep-fried prawns and chicken onto a large platter and serve with the guacamole and lime wedges.