Shell prawns, leaving tails intact. Using a sharp knife, slit the prawns on the back but do not cut through. Dry the prawns with kitchen paper towels and marinate with seasoning (A). Set aside.
Peel the lotus root and cut into thin slices. Take 2 pieces of lotus root slices and place a piece of prawn in the centre. Hold them tightly and dip into the batter. Deep-fry the pieces in hot oil until golden brown on medium heat.
Dish out and reheat the oil, then deep-fry the slices for a second time until crispy. Drain on absorbent kitchen paper and arrange the lotus root slices on a serving dish.
Combine garlic and salt and leave aside for 5 minutes. Heat oil in a wok. Fry garlic until crispy. Remove and pour crispy garlic over lotus root slices.
To prepare batter: Sift all flours into a mixing bowl. Add salt, sugar and chicken stock granules. Make a well in the centre and pour in the water gradually. Mix into a smooth and thick batter. Add oil to mix, then leave aside to rest for 10 minutes.