Champagne Prawns With Cocktail Sauce

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Preparation time 30 mins to 1 hour
Cooking time less than 10 mins

Ingredients

16 large raw prawns, shelled, with tails attached
150-175ml/5-6fl oz chilled champagne or sparkling wine
oil, for deep frying
100g/4oz self-raising flour, plus 2 tbsp for dusting
salt and freshly ground black pepper
lemon wedges, to serve
For the cocktail sauce:
3 heaped tbsp mayonnaise
1 tablespoon tomato ketchup
1 tsp Worcestershire sauce
few drops of Tabasco sauce
few drops of soy sauce
squeeze of lemon juice
celery salt and freshly ground black pepper

Method

1. First of all, make the cocktail sauce. This is best done with your partner – although it may take twice as long! One of you drops the mayonnaise, ketchup, Worcestershire sauce, Tabasco, soy and lemon juice into a bowl while the other mixes to a smooth consistency. Season with celery salt and pepper. Have a taste and add any extras if you both agree on it, then transfer to a small bowl and put to one side while you prepare the prawns.
2. If you’ve bought the prawns with the head and shell attached, prepare them between you – this is real teamwork, and although it may not be sensual, it will take half the time. Place the prepared prawns with about 2-3 tbsp of the champagne or sparkling wine in a non-metallic bowl to marinate for about 30 minutes.
3. Place enough oil in a wok, large saucepan or deep-fat fryer to come halfway up the pan. Place over a medium heat. If you’re using a deep-fat fryer or have a thermometer, heat the oil to 180C/350F. If not, check the oil is at the right temperature by dropping a 2-3cm/¾-1¼in cube of bread into it. It should become golden and crispy in 1 minute.
4. Sift the flour and a generous pinch of salt into a large bowl. Whisk in enough of the champagne or sparkling wine to give a thick batter. Add the remaining liquid if it seems too gluey. The best way to do this is if one of you pours while the other whisks.
5. Remove the prawns from the marinade and pat dry with kitchen paper. Season with salt and pepper and lightly toss in the 2 tbsp of flour. Holding the tail, dip each prawn into the batter to coat and place into the hot oil. Keep hold of the tail for a couple of seconds before letting go. This will stop them sticking to each other or the base of the pan. Continue with the remaining prawns. Allow them to cook for about 6-7 minutes until golden and crispy, turning in the oil halfway through to ensure even cooking.
6. Once they are cooked, carefully remove the battered prawns from the oil and sit on kitchen paper to allow any excess oil to drain away. Sprinkle with salt and serve on one plate to share with the cocktail sauce and lemon wedges.

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