Place the flour, baking powder, eggs and buttermilk into a bowl, season with salt and pepper, whisk until smooth.
Peel and devein prawns, halve lengthways.
Add peas, lemon and prawns, mix to combine. Heat 1 tbsp oil in a large non-stick frying pan over a medium heat.
Cook ¼ cup of the mixture, in batches, for 2-3 minutes each side or until golden and cooked through, adding more oil in between batches.
Serve with labne, mint and lemon wedges.