This waitrose recipe and its' vagueness. What do I do now?

[handlemecarefully]

www.waitrose.com/recipe/Battered_Prawn_'Scampi'_with_Tartare_Sauce.aspx

So 50g of plain flour is listed twice. From your batter making experience and considering the amount of fluid involved, do you think it should just be 50g flour or should it be 100g flour?

Or is it 50g of flour in the batter and 50g of flour reserved for dusting the prawns?

50 in the batter and 50 for dusting, like you said. They tell you to roll the prawns in flour.