Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      large         prawns -- cleaned, shelled
                        -- and deveined (but retain tail)
                        oil for deep frying
                        ***FOR THE MARINADE***
   1      tablespoon    lemon juice
   1 1/2  teaspoons     cornstarch
     1/4  teaspoon      yellow chile powder
                        salt to taste
                        ***FOR THE BATTER***
 400      gram          flour
 100      gram          rice flour
   5                    egg yolks
  75      grams         cheese -- grated
     1/2  teaspoon      coarse black pepper powder
     1/4  teaspoon      fennel powder
     1/4  teaspoon      green cardamom powder
   1      pinch         cinnamon powder
                        a few strands saffron
                        salt to taste
                        ***MIX FOR THE FIRST TOPPING***
  75      grams         processed cheese -- grated
   2      tablespoons   cream
                        ***MIX FOR THE SECOND TOPPING AND
                        -- REFRIGERATE***
   2                    egg yolks -- whisked
   2                    tomatoes -- chopped fine
   2                    spring onion greens -- chopped fine
   1                    green chile -- chopped fine
   5      grams         coriander leaves -- chopped

Preparation:

SKEWER the prawns from tail to head on wooden skewers. Mix all the ingredients for the marinade and evenly rub the skewered prawns with this marinade. Keep aside for 30 minutes. Sieve flour and rice flour separately into a bowl. Add the remaining ingredients for the batter and one liter ice cold water. Whisk to obtain a lumpy batter. Refrigerate until required. Heat oil in a kadai over medium heat. Add a few drops of batter and, as soon as the batter droplets come to the surface, dip skewered prawns in the batter, and deep fry for three minutes. Drain and evenly brush with the first topping Then liberally sprinkle the second topping on the prawns. Finally glaze it in the broiler (or under the salamander) for a minute. Remove skewers and keep aside. Arrange prawns on a platter and serve with warm sautéed juliennes of carrot, potato, pumpkin and beans.