In a bowl mix together 1 cup plain flour, 1/4 cup corn flour, 1/2 tsp black pepper powder and salt.
Keep the whisked eggs in a separate bowl.
Heat oil in a vessel.
Take each prawn and coat well in the flour mixture.
Then dip into the egg and again dredge the prawns in the flour mixture. Keep it on a plate.
Repeat the step with all the prawns.
Deep fry the prawns in medium hot oil for 3 to 4 minutes. Do not overcrowd the oil by frying too many prawns at a time. Fry in batches.
Once all the prawns are done with frying, add them to the prepared sauce and coat well.
Place the cabbage leaves in the serving dish and arrange the prawns on it. Garnish with spring onion or coriander leaves.
Serve immediately.