Popcorn Chicken and Shrimp with Almond Crumb and Guacamole - James Martin Chef

Ingredients

• 1 litre (5 cups) vegetable oil, for deep-frying
• 150g (3 ½ cups) panko breadcrumbs
• 150g (2 cups) flaked (silvered) almonds, roughly chopped
• 170g (1 ¼ cups) plain (all-purpose) flour
• 3 medium eggs, beaten
• 400g (14oz) large raw prawns (shrimp), shelled and de-veined
• 450g (16oz) skinless, boneless chicken breast, cut into 5cm (2 in) pieces
• 3 avocados, stoned and chopped
• 1 small red onion, diced
• 1 jalapeño chilli, deseeded and diced
• 2 garlic cloves, crushed
• 1 lime, juiced
• Small bunch of coriander (cilantro), leaves picked and chopped
• Small bunch of mint, leaves picked and chopped
• 200ml (1 cup) soured cream
• Sea salt and freshly ground black pepper
• 2 limes, cut into wedges