Combine prawns, eschallots and one of the eggs in a food processor and work to a paste. Spoon the mixture into the peppers, squeezing down to fill completely and eliminate air pockets.
Have three trays on work surface, one containing the beaten remaining egg, one the flour and one the breadcrumbs.
Brush one side of each crepe with egg. Roll each filled pepper in a crepe. Roll this in flour, then egg and then breadcrumbs. Place on a tray. Repeat with remaining peppers. Refrigerate 30 minutes.
Heat oil in a large deep saucepan until a cube of bread browns immediately when dropped in. Gently lower 2-3 prepared peppers in and cook, turning frequently, until crisp and golden. Remove with a slotted spoon and drain on paper towels. Repeat with remaining peppers. Cool to room temperature, slice and serve on a flat platter.
Note: crepes can be omitted and the peppers crumbed and cooked.