- Wash prawns and trim the feelers. Drain well. Add egg white and potato starch.
- Toss in cornflour then deep-fry prawns in hot oil for about a minute. Dish out and put aside.
- Heat wok with butter and fry egg yolks over a gentle low fire until it starts to bubble. Add in garlic, ginger, dried chillies and birds eye chillies. Fry until fragrant.
- Add in seasoning and return prawns to the wok. Toss and fry briskly until prawns are well coated with the sauce. Dish out and serve.
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