Malaysian Butter Prawns

Malaysian Butter Prawns
Hot margarine, generously coated over umami-bursting prawns. With each bite, strong licks of curry, pepper, and chilli padi tickles the tongue. Soothe the heat withdeliciously tasty eggfloss, a more than generous garnish for this heavily seasoned dish.
Instructions
1. Combine prawns with egg white and flour
Lightly toss the prawns in salt and white pepper and crack one egg white and fold everything together before dusting with corn and rice flour.
Fold gently until all is combined
2. Fry prawns
In a wok, add in oil and bring to high heat and deep fry the prawns for about 4-5 minutes until prawns become bring orange. Drain the prawn on onto the strainer and set aside.
| To ensure your prawns are nice and juicy, soak them in some sugar water before cooking
3. Make egg floss
In a bowl, whisk egg yolk until slightly pale and set aside
In another wok, melt all the margarine then add the oil and bring to high heat. Once the butter has melted and slight bubbling, whisk the egg yolks rapidly and slowly trickle the egg mixture into the hot oil whilst mixing the oil and egg mixture rigorously.
The heat should be medium to high heat.
Continue to stir for the next 1 to 2 minutes
4. Add in spices
Next add in the sliced chili, curry leaves, salt, white pepper and sugar and continue to stir for another minute
Plate and Serve!
Strain the egg floss onto a strainer then add it on top of the prawns and serve immediately