1 kg prawns (devein but leave skin on)
2 tbsp corn flour
2 tbsp rice flour
1 tsp salt
1 tsp white pepper
oil (for deep frying)
4 eggs (separate egg whites and egg yolk)
1 cup margarine
1 cup vegetable oil (for frying)
2 sprigs curry leaves
4 chili padi
1 tbsp salt
1.5 tbsp sugar
1 tsp white pepper
| To ensure your prawns are nice and juicy, soak them in some sugar water before cooking
Strain the egg floss onto a strainer then add it on top of the prawns and serve immediately