Spicy scampi and chips with XO mayo

Method

1. For the XO sauce: cover the dried shrimps and scallops with boiling-hot water in a small bowl and soak for 1 hour.

2. Transfer scallops and shrimps to a bowl with a slotted spoon, reserving the liquid.

3. Shred the scallops into "threads" with a fork or your fingers, discarding the muscle and chop the shrimps finely.

4. Heat wok over medium heat, then add the oil and cook the shallots, garlic, sugar and chilli, stirring gently, until the moisture has evaporated, about 3 minutes.

5. Add shrimp, scallops, pancetta, and Sichuan pepper and cook, stirring occasionally for about 2 minutes.

6. Add the reserved scallop and shrimp soaking liquid and simmer over low heat until slightly darkened and most of liquid is evaporated leaving only oil – about 15 minutes.

7. Transfer the sauce to a jar and cool.

8. For the scampi and chips: soak the chips in cold water for 5-10 mins.

9. Pour the flours, paprika and cayenne pepper into a bowl and slowly whisk in the lager until a light, coating batter is formed. Not all of the lager may be needed.

10. Dredge the langoustines or fish in the batter. Heat a deep fat fryer to 190C. Fry the prawns or fish until golden brown, remove, season with salt and let drain on paper towels.

11. Drain the potatoes and pat dry with kitchen paper. Heat the oil again to 190C. Fry the chips in batches until just coloured, drain on kitchen paper and cool slightly. Refry again until golden, remove, season with salt and let drain on paper towels.

12. In a small bowl, combine the mayonnaise, XO sauce and sliced onions.

13. Divide the scampi and chips evenly among four paper lined baskets or bowls, fill four ramekins with the XO mayonnaise and finish with a wedge of lemon.

14. Cook’s tip: the XO sauce will keep in the fridge for 1 month.