Step-by-step

1. Mix together prawns, salt, sugar, white pepper and rice wine. Set aside and marinate for 15 minutes.
2. Meanwhile, in a bowl, mix curry leaves, bird’s eye chillies, minced garlic, minced ginger, salt and sugar. Set aside.
3. Back to the prawns, add egg white and mix thoroughly. Add corn starch and mix well.
4. Heat oil on medium heat. Deep fry prawns for about 2 to 3 minutes or until golden brown. Drain excess oil and set aside.
5. For egg floss, lightly beat egg yolks.
6. Heat up a wok on medium-low. Add cooking oil and butter.
7. Stir until butter is completely melted.
8. Important: Stir continuously in one direction. From a high point, slowly drizzle in egg yolk to form a fine stream while the other hand stirs vigorously. – It’ll get foamy for sure!
9. Add curry-leaves-chillies-garlic-ginger-salt-sugar.
10. Keep stirring and frying until less foamy and egg yolk turned slightly browned, and you can smell the aromas from the curry leaves.
11. Off heat.
12. Quickly and carefully pour egg onto fried prawns. Drain excess oil!
13. Serve and enjoy!