• 8 oz. frozen or fresh Dublin Bay prawns (weight when peeled) fat for frying tartare sauce lemon wedges

Separate the frozen prawns or dry the fresh prawns. To make the batter sift the flour, add the egg and milk gradually, giving a smooth thick batter. Season well. Dip each prawn in the batter and lower into really hot fat. Cook fairly quickly until golden brown. Drain on crumpled tissue or kitchen paper.

Serve on a hot dish with tartare sauce and garnish with wedges of lemon or serve wit