This is the best dish to accompany icy-cool beer. The prawns are so crispy even the shells can be eaten completely.The salted egg yolks mixed with milk give the creamy and salty bite. The curry leaves and chillies enhance the flavour and fragrance of the dish. They are really a perfect combination to the dish.
~ 500 g big prawns (angkah )
~ 2 nos salted egg yolks (steamed)
~ 8 bird's eye chillies (flatten)
~ 2 - 3 twigs curry leaf
~ 2 tablespoon butter/margarine/cooking oil
~ 2 tablespoon Evaporated milk
~ 1 egg
~ some tapioca flour
Seasoning: 1 teaspoon sugar, 1/2 teaspoon salt
~ 1) Devein, wash the prawn and drained.
~ 2) Marinate with 1/2 tablespoon oyster sauce; tablespoon1 teaspoon sugar; 1 teaspoon pepper and 1/2 light soy sauce for 10 minutes.
~3) Dip the prawns with beaten egg, then coat with tapioca flour. Deep- fry into hot oil until cooked and golden brown. Dish out.
~4) Melt the margarine to saute the curry leaves and bird's eye chillies over low heat until fragrant. Add in salted egg yolks, milk and seasoning. Stir well.
~5)Pour in prawns, stir constantly until aromatic or the gravy is thicken. Serve hot.