Preheat your oven to 220°C/200°C fan/gas mark 7. Soak the skewers in cold water (this will prevent them from burning).

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, bake the chips on the middle shelf until golden, 30-35 mins. Turn halfway through.

Meanwhile, quarter and peel the red onion, then separate the layers.

Drain the prawns. IMPORTANT: Wash your hands and equipment after handling raw prawns.

Carefully thread the prawns and onion layers onto skewers (2 per person) carefully alternating between the two.

Drizzle over some oil and season with salt and pepper. Pop on a large baking tray lined with foil.

When turning the chips halfway through, pop your skewers on the top shelf of your oven to cook for 10-12 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.

While the skewers and chips cook, trim the baby gem, halve lengthways, then thinly slice. 

In a medium bowl, combine the mayo, sambal (add less if you'd prefer things milder), sugar and oil for the dressing (see pantry for both amounts). Season with salt and pepper.

Crush the peanuts in the unopened sachet using a rolling pin.

Pop a small saucepan on medium-low heat. Add the gochujang paste (add less if you'd prefer things milder) and honey.

Stir together and simmer until thickened, 2-3 mins. Stir in the butter (see pantry for amount) until melted. This is your honey-gochujang sauce.

Just before everything's ready, toss the salad through the sambal dressing.

Share the skewers between your plates. Drizzle the honey-gochujang sauce over each skewer.

Serve the sambal salad and chips alongside, along with some ketchup for dipping (see pantry for amount).

Sprinkle the crushed peanuts over the sambal salad to finish.

Enjoy!