Adjust Servings:

	500 g Large Prawn; peel and clean
	1/2 Tsp. Salt
	1 Tsp. Light Soy Sauce
	1 Egg
	1 Tbsp. Cornstarch
	A dash White Pepper
	50 g Cornstarch
	4 Salted egg yolk; steamed and mashed
	1 sprig Curry leaves
	2 Cili Padi; chopped
	2 cloves Garlic; minced

Cuisine:

Ingredients

Directions

1 Done	Marinate Prawns Mix prawns with salt, light soy sauce, egg, cornstarch and pepper and marinate for 1hour.
2 Done	Deep Fry Prawn Heat up enough oil in a wok, dust marinated prawn with corn flour, deep fry over high heat until golden brown.
3 Done	Sauce Coating Reserve 2 tbsp of oil and pour away excess oil from the wok. Clean the wok, add back 2 tbsp of deep frying oil over high heat. Sauté chopped garlic, chili padi and curry leaf till fragrant. Add salted egg yolk. Stir constantly to prevent mixture from burning. Once the mixture bubbles, off the fire and add deep fried prawns. Stir-fry quickly to coat with the sauce. Serve immediately.