Crispy Butter Prawns by May Chong‎

Ingredients:500g medium sized prawns, trimmed, slit back
4 eggs yolks
1 tbsp evaporated milk
5 tbsp butter
1 tbsp curry leaves
1/2 tbsp chopped chill padi , optional

Seasoning:1/2 tsp salt
1/2 tsp sugar
Dash of chicken stock granules

Method:1. Heat up oil for deep frying , put in prawns and deep - fry until cooked. Dish and drain.
2. Combine egg yolks, evaporated milk and mix well.
3. Heat up wok, melt butter with low heat. Slowly pour in mixture (2),keep stirring until the mixture for into very fine shreds. Add in curry leaves, Chilli padi, seasoning and mix well.
4. Put in prawns and mix well. Dish up and drain off the excess oil. Serve.