Recipe tweaks & frying temp for stuffed and battered prawns?

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I am hoping to replicate a recipe from a local restaurant we love. I have found what appears to be an extract of the recipe online which is very vague and will require a bit of trial and error to fill in the ‘gaps’ in the recipe (i.e. there are some ingredients which have no quantity specified for them).

The recipe more or less involves making a stuffing of bacon, leek, spinach, pine nuts and sultanas (with breadcrumbs, egg and the other usual ingredients) which is packed onto a butterflied prawn. The prawns are then dipped in beer batter and fried.

Having regard to the scarcity of the recipe, I wanted to ask:

  1. I anticipate that the prawns once topped with the stuffing will need to be refrigerated so as to avoid the stuffing falling off. Would it be possible to freeze the filled prawns, dip them in batter and then fry from frozen?
  2. The recipe merely states to fry for 5 minutes. Any idea what temperature would be ideal?
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