Peel the prawns and whip out the grit line by cutting a small incision down the back and removing with a fork. Mix the flours, baking powder and sugar in a medium bowl. Slowly whisk in the vodka and the beer until you have a loose batter.

Roughly chop the jalapeños and tip into a bowl. Finely chop the shallots and dill and get them in there too along with the mayonnaise and the zest of the lemon. Shave the white cabbage and toss with a little salt. Slice and season the tomatoes and toast the bread.

Preheat a pot of oil to 190°C.

Working in batches, toss the prawns in the extra rice flour and coat in the batter before carefully lowering into the hot oil. Fry for 3-4 mins or until golden brown. Fish out of the hot oil and drain on kitchen paper. Season with salt.

Add some jalapeño mayo to both sides of the sandwich, top with a handful of cabbage, a few slices of tomato, pickles and some hot scampi. Add hot sauce to your taste, pop the lid on and get stuck in.