Clean prawns, slit and de-vein, leaving the tail intact. Flatten slightly with the back of a knife. Apply salt and half the lemon juice and keep aside.

Take refined flour in a bowl. Break eggs into it. Add crushed red chillies, salt, honey and a little water and mix properly to make a smooth batter.

Heat sufficient oil in a pan/kadai. Crush the cornflakes with hand and spread on a plate. Dip the prawns in the batter and roll in the cornflakes.

Press lightly. Holding with them by the tails gently lower them into the hot oil and deep-fry. Take care not to overcook the prawns.

Drain onto an absorbent paper and serve hot with the remaining juice of lemon.