Deep-Fried School Prawns

For all his kitchen wizardry, it’s a treat when Mark Best presents a dish as simple as this, something he whips up at home to serve with drinks. School prawns, which are usually available from about October to March, are often sold small enough to be eaten head and all. Choose the smallest and freshest possible; they should have a fresh sea smell and no discolouration of the head. If they are a little large, remove the heads before cooking and allow twice as many prawns.