Start with some good quality prawns. Clean and devein - leaving the tail shell. Coat the prawns with some corn flour.Keep aside. In a bowl have some egg yolks ready. Dice some red chilli to taste.
Dice some garlic. Gather some fresh curry leaves. Now start beating the egg yolks lightly - we do not want it pale and frothy.
Heat a wok with a little oil. Now add a knob of butter.
When butter has melted - swiftly stir the butter&oil mixture with one hand.
Using the otherhand hold the egg yolks about 30cm from the centre of the wok and slowly trickle the egg yolk to the stirred butter and oil.
This causes the mixture to froth as above.
This makes a great egg yolk floss. Keep cooking the floss till the butter and oil turns to a nutty colour. Now its time to add FRESH curry leaves.
Be careful the curry leaves will splutter.
Cook for a minute or two and its time to clear the wok but dont wash it.
Drain this onto a sieve. Now spring a pinch of salt onto the egg yolk and curry leaves.
Return the wok to the stove - now add enough oil to fry the prawns in batches.
Remember this is only prawns and cornflour. No seasoning required at this stage.
Fry quickly just to seal the outsides.
Remove the prawns and place them with the egg yolk floss and curry leaves.
Now back to the work. Add in the drained butter and oil mixture from the egg floss.
Add the garlic and chilli. Cook for a minute till its fragrant.
Now to introduce some flavor. Add light soy, and sugar to taste. It appears like a toffee colour. Now add a dash (1 tbsp) milk and it will look like above.
Cook for a minute and return the prawns, egg floss and curry leaves.
Mix well and cook the prawns well.
Taste and adjust seasoning.
Remove from wok. Ideally eaten straight away with rice. Some versions of this dish uses cereal or desiccated coconut in place of the egg yolk floss. I believe this version is still better.