• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal
This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • 500g fresh water prawns
  • ½ cup cornflour
  • ½ tsp pepper
  • 2 salted egg yolks
  • 3 tbsp dried prawns, soaked and chopped
  • 2 stalks curry leaves
  • 4 bird's eye chillies, chopped
  • 1 tsp chopped garlic
  • 2 tbsp oil
  • 60g butter
  • Seasoning (combined)
  • 1-1½ tbsp sugar or to taste
  • ½ tsp salt
  • ½ tsp chicken stock granules


  1. Rinse prawns and trim the feelers; dab dry completely. Combine cornflour and pepper and toss the prawns in this mixture.
  2. Steam salted egg yolks for 3-4 minutes and mash while still hot. Set aside.
  3. Heat enough oil in a wok and deep-fry the prawns for 1 minute or until shells are crisp.
  4. Heat 2 tbsp oil in a clean wok, fry dried prawns, curry leaves, bird´s eye chillies and garlic until aromatic. Add butter; once butter melts, add salted egg yolks. Keep stirring until mixture turns foamy.
  5. Return prawns to the wok and add combined seasoning. Toss and fry briskly until prawns are well combined. Dish out and serve immediately.

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