12 large prawns
4 salted egg yolks, steamed for 8-10 mins and mashed
2 tbsp butter
1 tbsp minced ginger
1 tbsp minced garlic
1 tbsp chopped bird's eye chillies
6 dried red chillies, cut into sections
1 egg white
1 tbsp potato starch
Seasoning
1/4 tsp pepper
1/8 tsp salt or to taste
1 1/2 tbsp sugar
1/2 tsp chicken stock granules
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 bird's 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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