Shell and de-vein prawns leaving the tail intact. Wash them thoroughly and split in half from the underbelly about halfway along leaving the tails still firmly intact.
Wash, pat dry and finely shred lettuce leaves. Wash, trim and finely slice spring onions with the greens. Combine prawns, soy sauce, pepper powder, cornstarch and salt and leave to marinate for ten to fifteen minutes.
Beat eggs lightly. Spread the breadcrumbs in a plate. Heat sufficient oil in a wok. Pick up each prawn by tail, dip in beaten egg and then roll in breadcrumbs so that it is well coated. Deep-fry till golden in colour.
Drain onto an absorbent paper. Arrange prawns on a bed of lettuce leaves and garnish with spring onions. Serve hot with Sichuan sauce.