Butter Prawns

Ingredients:
12 large Prawns/Shrimps - Trimmed and deveined
2 Salted Egg Yolks - Steamed and mashed
2 tbsp Butter
1 tbsp Minced Garlic
Salt, to taste
1 tsp Sugar
1/2 tsp Chicken Powder
1/4 can Evaporated Milk
10 pieces Curry Leaves
1 tbsp Flour
1 to 2 Chilies, optional

Method:
  1)  Trim prawns and devein. Rinse thoroughly and pat dry. Set aside.
  2)  Heat oil, prawn coated with flour and deep fry prawns until 80% done.
  3)  Drain out on kitchen papers to absorb excess oil. Set aside.
  4)  Heat 2 tablespoons of butter over low heat until melted.
  5)  Add minced garlic, curry leaves, chilies (if you want to use), stir fry for 2 minutes until aromatic.
  6)  Add evaporated milk, sugar, chicken powder. Season with salt.
  7)  Continue to cook over medium heat until sauce thickens.
  8)  Toss prawns back to wok, stir constantly.
  9)  Increase heat to high and cook until sauce dries up.
10)  Sprinkle salted egg yolks. Stir to combine. Serve hot.