- 1.5 kg prawns
- 1 cup tapioca flour
- Oil for deep-frying
- 3 salted egg yolks
- 5 birds eye chilies, diced
- 3 stalks curry leaves, deep fried
- 3 tablespoons butter
- 1/2 teaspoon salt or to taste
- 1/2 teaspoon pepper
- 11/2-2 teaspoon sugar
- 4 tablespoons evaporated milk
De-vein the prawns and cut a slit up the head so that all the creamy goodness of the roe is cooked as well.
Toss prawns into tapioca flour then deep fry in hot oil until golden colour (I suggest deep frying the curry leaves before the prawns – adds a nice flavour to the prawns).
Remove and drain excess oil with paper towel.Steam salted egg yolks for 3-4 minutes.
Remove the yolk (you can keep the whites for other dishes) and use a fork to break up the egg yolks.
Melt the butter in a pan, add in the salted egg yolks and stir until egg yolks are incorporated into the melted butter sauce.
Add in the chilies, fried curry leaves, pepper, salt, sugar and evaporated milk.
Let the mixture reduce slightly.
Stir in pre-fired prawns then serve immediately.