Sift the wheat flour, rice flour, turmeric powder, salt, and seasoning powder into a large mixing bowl.

Crack the egg into the dry ingredients and whisk until evenly combined.

Gradually whisk in 250 ml of the ice water until the batter is smooth and medium-thick.

Add up to 50 ml more ice water if needed to make a batter that is neither too thick nor too thin.

Thinly slice the celery leaves, spring onions, carrot, shallot, and red chili.

Fold the bean sprouts and sliced vegetables into the batter until they are evenly coated.

Dice the tomato and yellow onion, then finely chop the red bird's eye chili and coriander leaves.

Mix the diced salsa ingredients with orange juice, 1/2 teaspoon salt, and black pepper.

Chill the fresh salsa in the refrigerator for 10 to 15 minutes.

Heat the vegetable oil in a deep frying pan over medium-high heat until hot for frying.

Place one large prawns on a slotted spoon and cover it with about 2 tablespoons of vegetable batter.

Slide the prawns fritter from the slotted spoon into the hot oil and repeat with the remaining prawns.

Fry the fritters for 3 to 4 minutes, turning once, until deeply golden and crisp.

Lift the cooked fritters from the oil and drain them on paper towel.

Arrange the crispy prawns fritters on a serving platter and pipe nacho cheese sauce over them.

Spoon the chilled fresh salsa over the cheese-topped fritters and serve immediately.