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1
First of all, make the cocktail sauce.
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2
This is best done with your partner - although it may take twice as long!
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3
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.
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4
Season with celery salt and pepper.
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5
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.
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6
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.
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7
Place the prepared prawns with about 2 to 3 tbsp of the champagne or sparkling wine in a non-metallic bowl to marinate for about 30 minutes.
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8
Place enough oil in a wok, large saucepan or deep-fat fryer to come halfway up the pan.
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9
Place over a medium heat.
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10
If you're using a deep-fat fryer or have a thermometer, heat the oil to 180C/350F.
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11
If not, check the oil is at the right temperature by dropping a 2-3cm/ 3/4-1 1/4in cube of bread into it.
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12
It should become golden and crispy in 1 minute.
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13
Sift the flour and a generous pinch of salt into a large bowl.
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14
Whisk in enough of the champagne or sparkling wine to give a thick batter.
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15
Add the remaining liquid if it seems too gluey.
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16
The best way to do this is if one of you pours while the other whisks.
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17
Remove the prawns from the marinade and pat dry with kitchen paper.
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18
Season with salt and pepper and lightly toss in the 2 tbsp of flour.
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19
Holding the tail, dip each prawn into the batter to coat and place into the hot oil.
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20
Keep hold of the tail for a couple of seconds before letting go.
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21
This will stop them sticking to each other or the base of the pan.
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22
Continue with the remaining prawns.
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23
Allow them to cook for about 6 to 7 minutes until golden and crispy, turning in the oil halfway through to ensure even cooking.
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24
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.
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25
Sprinkle with salt and serve on one plate to share with the cocktail sauce and lemon wedges.
