Cut the tail part of the prawns, ensuring it is long enough to shape the lollipops later. Devein the upper side of the prawns and clean them thoroughly. Separate and wash the flesh and tail parts.

Toast the sandwich bread slices until crisp, let them cool down, and grind them into fine breadcrumbs.

Grind the flesh of the prawns coarsely and transfer it to a bowl. Add breadcrumbs, turmeric powder, black pepper powder, red chilli powder, coriander cumin powder, salt, garam masala, chopped green onions, green chilli-ginger-garlic-coriander paste, and lemon juice. Mix everything well.

Add corn flour to the mixture and mix thoroughly. Refrigerate the mixture for 10-15 minutes.

Beat the eggs with a pinch of salt and turmeric powder for marination.

Grease your palms with oil , take 1 tbsp portion of the prawn mixture and shape it into a ball. Pierce the tail part into the ball and shape it like a lollipop. Dip it in the beaten egg and coat it with breadcrumbs. Repeat the process for all lollipops.

Refrigerate the lollipops for 30 minutes. You can also prepare them a day in advance and refrigerate them.

Deep fry the lollipops on medium to low flame until they are crisp and golden brown. Add only 2-3 prawns lollipop at a time to maintain oil temperature.

Serve hot and crisp with your favourite mint chutney or ketchup.