Step 1

Clean the shrimp/prawn and pat dry. Leaving the shell on is optional but highly recommended.

Step 2

Add cornstarch, salt and pepper in a bowl and mix well.

Step 3

Add the shrimp/prawn into the cornstarch mixture and make sure everything is coated.

Step 4

Fry the shrimp/prawn in very hot oil for 2-3 minutes for each side. Remove from oil.

Step 5

Optional: After 1-2 minutes, refry shrimp/prawn to make it crispy.

Step 6

Add salt, sugar and pepper to the egg yolks in a bowl and whisk it until smooth and creamy.

Step 7

Mince the Thai chilli. Amount used should be based on heat preference.

Step 8

In a sauce pan on medium low heat, add butter. Once it melts and is hot; with one hand, slowly drip the egg yolk mixture into the pan while stirring it continuously with your other hand at a medium speed.

Step 9

Add Thai chilli and curry leaves. Keep stirring until the mixture bubbles up. Turn heat up to medium and let it continue cooking until turns golden.

Step 10

Drain the egg floss from the oil and let it rest for a few minutes. Mix the egg floss with the fried shrimp/prawn and serve immediately. Best eaten with white rice. Enjoy!