Evaporated Filled Milk
Marinate prawns with salt, sugar and pepper. Set aside.
Steam salted egg until cooked. Let it cool. Then separate egg yolk and break it up coarsely.
Heat pan with oil for deep frying. Dip prawns into egg mixture and lightly coat it with custard powder. Deep fry a few prawns at a time until golden in colour. Repeat process with the rest of the prawns.
Heat up another pan and add in butter, garlic, bird’s eye chilli, curry leaves and fry until fragrant. Put in steamed salted egg yolks and fry over high heat for a minute. Drizzle MARIGOLD Evaporated Filled Milk over and allow it to foam up for 2 minutes, mix in fried prawns and gently toss until well coated with the salted egg mixture.
Season with salt to taste and turn off heat.
Dry fried prawns with paper towels.
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