Pat the prawns dry and coat them evenly with cornstarch. Set aside.
Heat a generous amount of oil in a wok or deep pan for deep-frying. Once hot, deep-fry the prawns in batches until golden brown and crispy, about 2-3 minutes per batch. Remove and drain on paper towels.
Discard the oil, leaving about 1 tablespoon in the wok. Add butter and melt over medium heat.
Add curry leaves, sliced bird's eye chilies (if using), and minced garlic. Sauté until fragrant, about 1-2 minutes.
Pour in the beaten egg yolk and evaporated milk. Stir quickly and continuously to create a 'silk floss' texture.
Add instant oats, sugar, salt, and white pepper. Continue to stir-fry over medium-low heat until the oats are golden brown and crispy.
Add the deep-fried prawns to the wok with the cereal mixture. Toss gently to coat the prawns evenly with the crispy cereal.
Transfer to a serving plate and serve immediately.
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