• Preheat the oven to 200°C
• Deshell and devein prawns. Leaving the head of the prawns intact and set aside

• In a pan on medium heat, add in shallots, ginger, sliced chilli padi and minced garlic. Stir-fry for 3 to 4 minutes, until shallots are translucent.

| If you cannot take spicy well, you can substitute chilli padi with large red chilli

• Take it off the heat, add in 1 tsp paprika powder and mix well. Set aside to cool down.

| To add more aroma to the dish, fry up some curry leaves in oil and add the leaves to the salted egg sauce

• To the prawns, add in fried aromatics, lime juice, 1 tbsp fish sauce, 1 tsp salt, 1 tsp white pepper and 1 tsp sugar. Mix it until prawns are thoroughly coated.

• In a pan on medium heat, heat 1 Tbsp vegetable oil and fry steamed salted egg yolks. With a spoon, mash the salted egg yolks and stir-fry for 3 to 4 minutes.

| Make your own homemade salted egg yolks! Start by covering the base of a rectangular airtight container with 2 cm of fine salt, coarse salt will not work. Using a spoon or the egg, create dents in the salt with at least 1 inch apart. The dents should be deep enough to hold the egg yolk. Place 1 egg yolk in each dents, making sure there is no egg whites at all. Gently, cover each egg yolk in more fine salt, making sure not to burst the egg yolk. Leave it for at least 8 hours or overnight. After which, wash it in cold water and dry in the oven in the lowest setting for 3 hours

• On a foil sheet, place a layer of banana leaf and place the prawns over the banana leaf. Pour the salted egg yolk mixture over the prawns and wrap it up like a parcel.

| If you do not have banana leaves, you can just wrap it in aluminium foil but this this will not be as fragrant

• Place the wrapped prawns into the oven and grill for 10 to 15 minutes.