Step 1

Butterfly prawns by running a sharp knife down the back of each prawn.

Step 2

Dust prawns in flour, shaking off excess. Dip into egg, then press into combined panko, parmesan and herbs. Arrange on tray and chill 5 minutes.

Step 3

Half-fill a large saucepan with oil and heat until a cube of bread sizzles as soon as it is added.

Step 4

Deep-fry prawns, in 4 batches, 3-4 minutes each, turning, until crisp and golden. Drain on paper towels. Serve with tartare sauce and lemon wedges.