Place two store-bought sweet paan and two scoops of vanilla ice cream in a blender, then blend them.
In a bowl, create a layer of store-bought vanilla ice cream, and on top of that, add dollops of the sweet paan paste. Use a toothpick to create swirls.
Sprinkle flavoured fennel seeds and paan-flavored mukhwas (mouth freshener) over the layer.
Take care that the prawns don’t overcook and become rubbery; test by slitting one open to see if the meat is opaque. Brush with butter and serve with the salad.
