Finely chop half of the prawns.
Mix chopped prawns with bean sprouts, flour, baking powder, chillies, spices, herbs, eggs, salt, and pepper.
Place one whole prawn on a spoonful of mixture and press together to set.
Heat oil in a deep-fat fryer or large wok.
Deep-fry fritters for 3 minutes until golden brown and drain on kitchen paper.
Separate bok choi leaves from the white stalks.
Wash leaves in cold water and dry thoroughly in a salad spinner.
Roll leaves tightly and shred into 5mm strips.
Spread strips on a baking sheet and dry in a 130°C oven for 15 minutes.
Remove from oven and allow to cool completely.
Deep-fry greens in batches for 40 seconds until crisp and green, then drain.
Allow the crispy seaweed to cool.
Toss the crispy greens with salt and sugar.
Garnish with roasted pine kernels and serve.