Remove prawn shells and veins (by slitting back of prawns open). Season prawns with salt and pepper, then leave in refrigerator for 20-30 minutes. This is to bring the temperature of the prawns down so that they will not overcook while deep-frying.

In a wok, steam salted egg yolks for 5-7 minutes if not yet cooked. Once cooked, mash as finely as possible using a fork.

Remove prawns from refrigerator. Beat an egg into a bowl and dip prawns into egg, then coat evenly with cornstarch or potato starch. In a deep saucepan, deep fry prawns until just cooked (around 1 minute or less). Remove and drain on paper towels.

In a frypan, heat butter over medium fire. Don't use high heat otherwise butter will brown. Add minced garlic, curry leaves and bird's eye chilli (you can add this later if you don't want the sauce to be spicy) and fry until fragrant.

Add mashed salted egg yolks in and cook until well-mixed and frothing. Add evaporated milk in and stir continuously to combine all ingredients together into a smooth and creamy sauce. Add sugar and salt to taste.

Finally, add cooked prawns into the sauce and mix well. Serve and enjoy while hot!