popeyes southern-fried butterfly prawns, mashed potato and Cajun gravy

Popeyes is probably my favourite fast-food restaurant. There used to be a branch in Leicester Square in London. This is my take on what I used to order there...

serves 5

for the mash 
1 kg yellow fleshed potatoes
5 garlic cloves
50 g unsalted butter
2 tbsp olive oil
150ml milk
Maldon Sea Salt
Freshly ground black pepper 

for the Cajun gravy 
1 tbsp vegetable oil
1 small green bell pepper, finely diced
400g mixed beef and pork mince
750ml   good beef stock

2 tbsp cornstarch

1 tbsp flour

2 tsp milk

2 tsp white vinegar

1 tsp sugar

1 tsp Maldon Sea Salt

1/2 tsp freshly ground black pepper

1/4 tsp cayenne pepper

1/8 tsp garlic powder

1/8 onion powder

sprinkle of dried parsley

for the prawns

21 prawns

vegetable oil for frying

200 g flour

2 tsp Maldon Sea Salt

1 tbsp ground white pepper

1 tsp cayenne pepper

1 tsp paprika

2 eggs, lightly whisked

for the mash

1. Cut the potatoes into even pieces and add to a pan of cold salted water along with the peeled garlic cloves. Bring to the boil and simmer till tender.

2. Drain the potatoes and return to the pan; and over a high heat turn over and toss for a couple of minutes to evaporate the moisture.

3. Mash in the other ingredients until you have a creamy mash.

for the Cajun gravy

1. Heat the oil in a large thick-bottomed pan. 

2. Saute the bell pepper for about a minute. Add the minced meats and continue to cook till brown. break the mince down as it browns

3. Add the beef stock and whisk in the cornflour and flour.

4. Add the remaining ingredients and bring to the boil.

5. Reduce the heat and simmer for about 30 minutes.

for the butterfly prawns

1. Peel the prawns. Then using a sharp knife make a small incision along the underside of the prawn; running from near the tail to the fat end. Place the prawn cut-side-down and gently press down to create the butterfly.

2. Heat a large pan with vegetable oil to about 180ºC

3. With the whisked eggs in one bowl and the dry ingredients in the other; first dip the prawn in the egg and then generously cover with the seasoned flour.

4. Fry until golden and crispy.

5. Remove to a kitchen-paper lined colander and then to a serving dish.