Here's the recipe from Amy Beh's recipe book:
600g large prawns (trim off feelers and legs)
1 tsp salt
1 tsp sugar
1/2 tsp pepper
1 tsp sesame oil
Combine:
3 tbsp cornflour
1 tbsp curry powder (I leave this out)
Combine:
3 egg yolks
1 tbsp evaporated milk
1/4 tsp salt
1/4 tsp pepper
2 tbsp butter
1 tbsp chopped garlic
2 tbsp choppped chilli padi (I give this a miss too)
1 tbsp chopped curry leaves
2 tbsp butter
Seasoning:
2 tbsp Shao Hsing Hua Tiao Chiew (cooking wine, optional)
1 tbsp oyster sauce
1/2 tbsp sugar
1/8 tsp pepper
Method:
1. Clean prawns and pat dry with absorbent paper towels.
2. Marinate prawns with salt, sugar, pepper and sesame oil for 20 minutes. Toss marinated prawns in cornflour and curry powder mixture. Deep fry prawns in hot oil until just cooked. Remove prawns and drain.
3. Heat kuali, add butter. Stir in the egg yolk mixture very fast with a pair of chopsticks to get crispy strips of egg (I failed on this, what I got was like scrumble egg ). Remove from kuali.
4. Reheat with 2 tbsp butter. Fry garlic, chilli padi and curry leaves until fragrant (I love the smell). Stir in pre-cooked prawns, seasoning and egg strips. Stir well and serve immediately.
wah the fried eggs part like very difficult ......