300g tiger prawns, deveined
2 tbsp potato starch
Cooking oil, for stir-frying
30g almond flakes
1 tbsp butter
4 salted egg yolks, steamed and mashed
5 curry leaves
2 garlic cloves, peeled and chopped
1 shallot, peeled and chopped
¼ tsp (each) sugar and chicken powder
Chopped red chillies, for garnishing
Heat a wok with cooking oil over a high heat until hot.
Add in the coated tiger prawns and stir-fry until
partially cooked. Remove and set aside.
Reheat wok with cooking oil over a medium heat until hot. Add in
the almond flakes and stir-fry until brown.
Remove and set aside. Reheat wok with cooking oil until hot.
Add in the butter and mashed salted egg yolks and stir-fy until bubbly.
Add in the curry leaves, chopped garlic and shallot. Season with sugar and chicken powder and stir-fry until aromatic.
Turn off the heat, return the partially cooked tiger prawns and stir-fried almond fakes into the wok and mix well.
Ladle the stir-fried tiger prawn with salted egg yolk and almond fake onto a serving plate and garnish with chopped red chillies.