Shell the prawns, leaving only the little tail end behind. Season prawns with combined marinade and seasoning for at least an hour.
Fold a nice neat triangle down two-thirds of the screwpine leaf and put in a prawn. Fold the leaf down making sure that the leaf goes round the prawn to wrap it up. Take a cocktail stick and pierce through to hold the package.
Heat oil in a wok and deep-fry the pandan prawns in batches for 5-6 minutes or until done. Dish out and serve immediately.