For the prawns, remove the heads and shells of the prawns, leaving the tails intact (the shells and heads can be used for making stock in another recipe).
Place the flour in a bowl and season, to taste, with salt and freshly ground black pepper. Dredge the prawns in the seasoned flour, then dip into the milk. Dredge the prawns again in the flour, then dust with the paprika.
Heat the oil in a deep, heavy-based pan until a cube of bread dropped in sizzles and turns golden-brown in 30 seconds (CAUTION: hot oil can be dangerous. Do not leave unattended). Carefully lower the prawns into the oil and fry for 2-3 minutes, or until golden-brown and cooked through. Remove with a slotted spoon and drain on kitchen paper.
For the dressing, whisk all of the dressing ingredients together in a small bowl and season, to taste, with salt and freshly ground black pepper.
To serve, pour the dressing into a small pot or bowl for dipping and serve alongside the prawns.
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