Add 300ml of cold sparkling and 150g plain flour then whisk in the Old Bay Seasoning. Looking for a single cream consistency. Heat the oil up to 180 degrees, never leaving the pan unattended. Drop the Scampi into the Old Bay Batter - remember to let go or you’ll leave finger marks.
Pick up and slowly place into the hot fat away from you. Let the scampi cook and remember to turn it over! Cook for around 7 mins until the batter is cooked and golden.
Remove and drain on its side.
Check the oil temperature, and when it’s back up to 180C return the chips to the pan for 1½-2 mins.
Turn off the heat and remove the chips with a slotted spoon to drain.
Sprinkle the Schwartz Sriracha seasoning on the chips and mix in the bowl. Plate up and enjoy.
