Lemon & Garlic Butter Prawns with Zesty Hollandaise and Chips
By M&S Food
Published on 11 August 2025
Chef Poppy O’Toole grills juicy, Lemon & Garlic Butter Prawns and serves with zesty hollandaise and cheese-y triple-cooked chips on M&S’s Cooking with the Stars. Serve with a warm asparagus salad and lemon wedges.Time and servings
50 minsTotal time
2Servings
20 minsPrep time
30 minsCooking time
Ingredients
- 450g pack M&S triple-cooked chips
- 180g pack M&S Collection Lemon and Garlic Madagascan Prawns, defrosted
- 250g asparagus spears (125g whole, 125g shaved to strips)
- 180g pot M&S Hollandaise Sauce
- 1 lemon, zest and cut to wedges
- 50g Parmigiano Reggiano, finely grated
- 2 salad onions, finely sliced into rounds
- 15g parsley, finely chopped
Method
Step 1
Set the air fryer to 180°C and preheat for 3 mins. Tip in the chips and cook for 15 mins.Step 2
Meanwhile, heat the grill to high. Spread the prawns over a foil-line baking tray, cover with the garlic butter sauce from the prawn packet (reserving 1 tbsp) and grill for 5 mins, until cooked and hot through.Step 3
Set a griddle pan over a medium-high heat to warm up. Drizzle half the asparagus spears with olive oil and season with salt, then griddle until charred and tender.Step 4
Tip the shaved asparagus into a mixing bowl, add the griddled asparagus and toss together.Step 5
Heat the hollandaise to pack instructions and stir in the lemon zest.Step 6
Toss the cooked chips with the reserved 1 tbsp garlic butter and parmesan.Step 7
Divide the prawns with cheese-y chips, asparagus salad and hollandaise between 2 plates then scatter with salad onion and parsley. Serve with lemon wedges.