6 king prawns or any large prawns, deveined without removing shell
1 tablespoon cornflour
Oil for deep frying
1 tablespoon butter
3 salted duck egg yolks, mashed
2 bird´s eye chillies, sliced finely
Salt and sugar to taste
Rub the prawns with a little cornflour. Heat oil in a wok and deep fry the prawns for about three minutes or until golden brown. Dish out and drain.
In a clean wok, melt the butter and add the salted egg yolks. Stir rapidly in a circular motion until well mixed. Add in the bird´s eye chilli, salt and sugar. Mix well.
Add the prawns and coat well in the mixture. Dish out and serve in decorative nests made from deep-fried Vietnamese rice paper nets.
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