Remove the prawn shell except for the tail

Butterfly the prawns (make a deep cut on the backside of the prawn without cutting through to the front so that the prawn meat can open up like a butterfly)

Devein the prawns

Add 1 tbsp shaoxing wine to the prawns and mix well

Separate the egg yolk from the egg white

Add the egg white to the prawns and set the egg yolks aside

Mix the egg whites with the prawns with your hands but be careful with the tail shell.

Add 4 tbsp of cornstarch to the prawns, mix well with your hands and set aside

Chop 1 stalk of green onions and set aside

Chop 1 bulb of garlic into small pieces

Heat 3 tbsp of oil using medium heat in a small pot and add chopped garlic

Cook the garlic until it turns a golden colour and remove from heat

Heat 600 ml oil to 150˚C or 300˚F. Add prawns one by one. Do not overcrowd to prevent them from sticking to one another.

Fry for approx. 1-2 minutes or until light golden colour

Rest the fried prawns on a cooling rack until all the prawns have been fried once

Increase the heat on the oil and wait for the oil to get to 175˚C or 350˚F

Put the prawns back into the oil for a second time until the colour is a golden colour. Should take around 1 minute to fry

Remove from heat and rest them on a cooling rack

In a pan or wok on medium heat, add 3 tbsp butter. Stir until melted

Add 4 salted egg yolk into the melted butter, flatten with your spatula until the egg yolks have broken apart. Mix well with the butter until foamy

Add the egg yolk to the butter mixture and keep stirring until smooth

Add the fried prawns and fried garlic into yolks and stir-fry quickly

Add ½ tsp salt and ½ tsp sugar and mix well

Remove from heat

Sprinkle with chopped green onions

Serve