Start by doing all of your chopping. Finely slice your spring onions and chop your chives. Roughly chop your prawns.

Heat a good glug of your oil in a medium sized saucepan to 180°C/354°F.

In a large bowl, add your cornmeal, self-raising flour, cajun spice mix and a generous pinch of salt. Mix together and make a well in the middle. Add your milk, mustard and egg to the centre of the well and whisk together until you have a thick batter. Get your spring onions, chives and prawns in there and give it one last stir.

Get a small ice cream scoop and take a bit of your batter with it. Gently release it into your hot oil and cook for about 4 minutes until they are crisp and golden. You can cook a few at a time.

Serve whilst still piping hot with extra French’s mustard to dip.