Place the prawns in a bowl, add 1/2 tsp of ginger paste, gondhoraj lebu juice and a sprinkle of salt, mix well, give the prawns a loving rub. Allow to rest for 30 minutes.
Heat 1/2 tbsp oil in a pan, shallow fry the prawns till light pink. Keep aside.
Add the remaining oil to the pan, when smoking hot, throw in the black peppercorns, allow them to splutter. Add the chopped onions, fry till soft and translucent.
Add the remaining ginger paste and black pepper powder, saute for 2-3 minutes.
Gently add the prawns, continue to cook for a further 2-3 odd minutes.
Lower the heat, stir in the fresh cream and remaining gondhoraj lemon juice, add the zest, give it a hearty stir.
Sprinkle in the sugar and salt, add more black pepper powder if you like the heat. Cover and cook for another 5 minutes or so.
Adjust seasonings. Serve hot.
