I make no apology whatsoever for using a can of Spam or corned beef, for that matter, occasionally. I was brought up on the stuff, and I remember that flavour and texture as clear as it was some 50 years ago.
- 2 red onions, very thinly sliced
- 200 ml red wine vinegar
- 2 tsp caster sugar
- vegetable oil, for deep frying
- 8 large cooked Jersey royal potatoes, cooked and cold
- 1 small onion, peeled very finely sliced, leaving the root on so they don't fall apart
- 200 g can spam, sliced very thinly
- 300 g self-raising flour
- 150 ml sparkling water, approximatley
- 1 pinch salt
- 1 pinch ground pepper
- Cut the onions as thin as possible and place them in a bowl.
- Add the vinegar and sugar and really mix well. Leave for 1-hour minimum; stir occasionally.
- Meanwhile, heat a large pan or wok a third full with vegetable oil and heat to 175C.
- Mix the flour and water until you have the consistency of thick cream.
- Slice the potatoes lengthways into ½cm slices carefully.
- Then place a slice of potato on a board, and top with a thin slice of onion and a slice of Spam.
- Top with another slice of potato, and press slightly.
- Dust with a bit of flour, then into the batter.
- Deep fry immediately until crisp and nicely coloured.
- Drain well and sprinkle with a little salt.
- Serve with a few slices of pickled onions.
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