Salted Egg Yolk Prawns Delight

Rinse the prawns and pat them dry thoroughly. Lightly coat the prawns with cornstarch, ensuring an even layer.

Heat vegetable oil in a deep pan or wok to about 170°C (340°F). Deep fry the coated prawns in batches until golden brown and crispy, about 2-3 minutes. Remove with a slotted spoon and drain excess oil on paper towels. Set aside.

In a separate clean pan or wok, melt the unsalted butter over medium heat.

Add the minced garlic, sliced red chili padi (if using), and fresh curry leaves. Sauté until fragrant, about 1-2 minutes, being careful not to burn the garlic.

Add the mashed salted duck egg yolks to the pan. Stir constantly and cook for 2-3 minutes until the yolks become foamy and aromatic.

Pour in the evaporated milk and stir well. Add sugar and a pinch of salt to taste, mixing until the sauce is well combined and slightly thickened.

Add the fried tiger prawns back into the pan with the salted egg yolk sauce. Toss quickly and evenly to ensure all prawns are thoroughly coated.

Serve immediately while hot, garnished with a few fresh curry leaves if desired.