To prepare the prawns, mix the buttermilk, garlic granules and ground ginger together in a bowl. Add the prawns and stir to coat, then chill for at least 30 mins or overnight.

Meanwhile, make the coating by combining all of the ingredients with a pinch of salt in a shallow dish. Set aside.

Allow any excess buttermilk marinade to drip off the prawns, then dip in the coating mixture, turning to ensure an even covering.

Heat a deep-fat fryer no more than a third full of oil to 180C. Or, heat the oil to a depth of 10cm in a pan until a cube of bread sizzles and turns golden in 30 seconds. Carefully lower 3-4 prawns into the oil at a time and deep-fry for 2 mins, or until crisp and golden. Transfer to a plate lined with kitchen paper using a slotted spoon, then season and sprinkle with the coriander leaves and lemon zest, if you like. Serve with the hot gumbo dip (see below) and some lemon wedges for squeezing over.