Curried Jumbo Prawn Sandwich With Onion Bhaji & Chips

Pat the prawns dry. Mix the mayonnaise with 1 teaspoon curry powder and the lime juice, then season lightly. Thinly slice the onions, keeping a small handful aside for the sandwiches. Cut the potatoes into thick chips, wash and dry the lettuce, and split the bread rolls.

Put most of the sliced onion in a bowl with the gram flour, cumin, 1 teaspoon curry powder and a pinch of salt. Add 4–6 tablespoons of water a little at a time until the onion is coated in a thick batter. Heat a shallow layer of oil in a frying pan over medium-high heat. Fry spoonfuls for 3–4 minutes per side until crisp, deep golden and cooked through. Drain and keep warm.

Heat the oven or air fryer to 200°C. Toss the dried potato chips with about 1 tablespoon cooking oil, salt and black pepper. Cook for 25–35 minutes, turning once or twice, until golden, crisp outside and tender in the centre.

Toss the prawns with the remaining 1 teaspoon curry powder, a pinch of salt and black pepper. Heat 1 tablespoon cooking oil in a frying pan over medium-high heat. Add the prawns and cook for 2–3 minutes, turning, until pink, opaque and just cooked through. Remove from the heat immediately.

Spread the curry-lime mayonnaise over the cut sides of the bread rolls. Layer in lettuce, the reserved sliced onion and the hot curried prawns. Add an onion bhaji to each sandwich, or serve the bhajis immediately alongside if they are too large to fit comfortably.

Close the sandwiches and serve immediately with the hot chips, remaining onion bhajis and mango chutney or sweet chilli sauce on the side. Add lime wedges if desired.