Italian-style Fried Scampi Tails

Peel the prawn tails, dry them, season with a little salt, flour them and fry in abundant hot oil. Meanwhile, cut the zucchini (or fleshy eggplants) into sticks, flour them freely, and fry them in another pan containing very hot oil.

Drain the tails when crispy and golden and transfer to a serving plate covered in absorbent paper. Garnish with the fillets of zucchini, nicely golden. Decorate with half lemons.