Trim away the feelers of the prawns. Pat dry completely then toss in cornflour.
In a wok, heat enough oil until hot and deep-fry prawns until their colour changes and they are crisp. Dish out.
Heat a clean wok and add half the butter. Once it melts, add oats and fry over low heat until golden and fragrant. Dish out and set aside.
Add remaining butter to the wok. Put in dried chillies, bird?s eye chillies and curry leaves. Fry briskly until fragrant. Add seasoning and return prawns to the dish. Stir-fry briefly. Add oats to combine. Dish out and serve.