1.Butterfly prawns by running a sharp knife down the back of each prawn.
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.
3.Half-fill a large saucepan with oil and heat until a cube of bread sizzles as soon as it is added.
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.
Make your own tartare sauce by combining ½ cup mayonnaise, 1 tablespoon chopped cornichons, 2 teaspoons chopped baby capers, 1 finely chopped small eschalot and 1 teaspoon lemon juice. Panko breadcrumbs are available in the Asian section of most large supermarkets. They give a delicious and crispy finish to crumbed foods. Alternatively, you can use fresh breadcrumbs.