- 1 lb prawns
- 3 tablespoons butter
- 1 teaspoon ground black pepper
- 6 bird’s eye chilies (chopped)
- 3 sprigs of curry leaves (use only the leaves)
- 3 cloves garlic (finely chopped)
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 1/2 cup evaporated milk
- 3 eggs york (lightly beaten)
Leave the prawn heads and shells on but chop off the eyes part. Slit down the back to remove the veins. Pat dry. Season prawns with salt and freshly ground black pepper. Set aside for 10-15 minutes. Heat 2 tablespoons butter and fry the prawns. Drain and set aside.
In a clean pan, heat 1 tablespoon butter. Add a pinch of salt to yolks, add to pan and stir briskly with a fork to form strands. Remove.
Melt the butter, add bird’s eye chilies, curry leaves, garlic, sugar, evaporated milk and salt and fry for 2 minutes or until fragrant. Add prawns. Cook over high heat for 1-2 minutes, stirring frequently. When it’s ready, put in a plate and top it with egg floss. Serve immediately.