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Start by peeling the shrimp, removing the heads and legs while keeping the tails intact.
Make a shallow cut along the back of each prawn to devein and butterfly it.
Score the belly of the prawn a few times, then gently press down to flatten it.
To prepare the batter, combine the all purpose flour, cornflour, baking powder, salt, one egg, and vodka in a bowl, mixing lightly.
Gradually add the spud water in thirds, mixing gently to combine.
Incorporate the butter and ice-cold water to prevent gluten formation.
Using the tail as a handle, dip each shrimp into the batter.
Carefully hold the battered shrimp in hot oil for a few seconds, moving them around to avoid sticking.
Add a layer of fresh batter on top of the shrimp to achieve a crispy crust.
Fry the shrimp until they turn golden brown, then remove them and let them drain on absorbent paper.
Finish by sprinkling a little Maldon salt on top.