A Fry-day favourite for when you want to splash out on something a little more special than cod & chips.
With an abundance of fresh, tasty and larger sized prawns in Thailand you can easily take this dish to a whole new level. Choose the freshest prawns you can find from today's catch at the seafood market
To prepare the prawns, pull off the head and pincers. Lay the tail flat on a chopping board and use a sharp pair of scissors to cut a line straight down the back of the shell. Carefully peel the prawns, score down the back, then remove the grit sac.
Get the oil heating in a large saucepan or wok – you will need enough to come 2-3in up the side of the pan. For the tartare sauce, mix all ingredients in a bowl and season.
Place the flours in a bowl with a good pinch of salt and pepper. Add the beer and sparkling water, and whisk to a smooth batter.
To test if the oil is hot enough, put a drop of batter into the pan – it should crisp and brown within 30 secs. Dip each langoustine or prawn tail into the batter, then carefully drop it into the oil. Drizzle a little extra batter over each one while they are cooking – this will give you a really crispy coating. Cook them in batches, making sure you don’t overcrowd the pan. When golden and floating to the surface, scoop out and drain well on kitchen paper. Sprinkle the prawns with salt and serve with the tartare sauce, lemon wedges and chips.