Sauté the Aromatics: Heat the olive oil in a medium frying pan over a medium heat. Add the minced garlic and the white parts of the spring onions. Cook for 1-2 minutes until softened and fragrant, being careful not to let the garlic brown. Remove from the heat and set aside to cool slightly.

Mix the Filling: In a large mixing bowl, combine the softened cream cheese, grated cheddar, chopped prawns, and crab meat. Add the cooled garlic and spring onion mixture, the chopped coriander, lime juice, and smoked paprika.

Season and Combine: Mix everything together until well combined. I find that using a spatula is best for this to avoid breaking up the seafood too much. Season generously with salt and pepper. Give it a taste and adjust if needed – it should be well-seasoned.

Warm the Tortillas: This is a crucial step to prevent cracking! Wrap the stack of corn tortillas in a damp paper towel and microwave them for 30-45 seconds, or until they are soft and flexible. Alternatively, you can warm them one by one in a dry frying pan for about 15 seconds per side.

Assemble the Taquitos: Working one at a time, lay a warm tortilla on a clean surface. Spoon about 2 tablespoons of the seafood mixture in a line down the centre. Roll the tortilla up as tightly as you can, and place it seam-side down on a plate. Repeat with the remaining tortillas and filling.

Heat the Frying Oil: Pour the vegetable oil into a large, deep frying pan to a depth of about 2cm. Heat over a medium-high heat until it reaches 180°C (350°F). If you don't have a thermometer, you can test it by dropping a small piece of tortilla into the oil – it should sizzle immediately and turn golden in about 30 seconds.

Fry the Taquitos: Carefully place 4-5 taquitos into the hot oil, seam-side down. Don't overcrowd the pan. Fry for 3-4 minutes, turning them occasionally with tongs, until they are golden brown and crisp on all sides. What works best for me is using two forks for more delicate control when turning.

Drain and Serve: Use tongs to remove the cooked taquitos from the pan and place them on a wire rack or a plate lined with paper towels to drain any excess oil. Sprinkle with a little salt while they're still hot. Garnish with the reserved green parts of the spring onions and serve immediately with your favourite dips.