Step 1

For the fritters, toast fennel, cumin and coriander seeds in a dry frypan over medium heat for 1 minute or until fragrant. Transfer seeds to a spice grinder or mortar and pestle and grind until a fine powder.

Step 2

Place spice mixture in a bowl with the pumpkin, onion, green chilli, coriander leaves, baking powder, chickpea and rice flours and 1 teaspoon salt, then gradually stir in 200ml water until you have a soft batter. Heat 2cm sunflower oil in a large frypan over medium heat. Working in batches, cook heaped tablespoonfuls batter in the oil for 1-2 minutes each side until golden and crisp. Drain on paper towel and keep warm.

Step 3

Place the olive oil and lemon zest in a frypan over medium-high heat. Season the prawns and cook for 1-2 minutes each side until just cooked through.

Step 4

Divide fritters among plates. Top with prawns and yoghurt, then drizzle over a little lemon oil from the pan. Garnish with micro herbs, then season and serve with lemon wedges.