10 large prawns, deveined and skewered with bamboo toothpicks to straighten the prawns
1 egg white
1 tablespoon cornstarch
1 teaspoon concentrated chicken stock (I used anchovies stock)
1 teaspoon sugar
1/2 teaspoon salt
4 tablespoons vegetable oil
60g butter
6 salted egg yolks, steamed for 7 minutes and roughly mashed while hot
1 egg, beaten
Mix prawns with marinade ingredients and refrigerate for 1 hour.
Heat oil in a wok over medium heat and fry the prawns for 2 minutes.
Set aside and remove toothpicks.
Melt butter in the wok over low heat and mix in the mashed salted egg yolks until it forms a smooth paste.
Add the beaten egg and stir continuously until the egg mixture turns lumpy.
Add the cooked prawns and toss to coat.
Serve immediately, according to