The Method

1. Clean and prepare prawns.
2. Sprinkle salt on prepared prawns and toss around.
3. Flash fry prawns: Heat deep frying oil on medium to high heat (Oil temperature ~180°C). Place prawns in and fry for 30 seconds (a few pieces at a time if sauce pan is small). Let them drain on some paper towels and put aside.
4. Prepare egg floss (optional step): In a bowl (or preferably a jug for easier pouring), add eggs and milk together and whisk lightly. Add oil onto wok and heat to medium to high heat (Oil temperature ~ 150°C). Add in butter and wait for it to melt. Once butter has melted and starts to bubble, slowly trickle the egg mixture in whilst rapidly mixing the oil and egg mixture in one rotational direction (e.g. clockwise). Keep mixing for about a minute. It should be foaming and rising near the end. Quickly transfer onto a sieve or wide skimmer spoon to drain and dry the egg floss. Put aside.
5. Rinse off egg debris from wok and reheat it. Place in butter and let it melt and sizzle for a few seconds before adding in minced garlic, chillies and curry leaves. Let it cook until fragrant, which should only take about 20-30 seconds.
6. Add in light soy sauce, Chinese Shaoxing wine, brown sugar and evaporated milk (best to premix this earlier on). Let sauce simmer and reduce slightly for 30 seconds or until it becomes more viscous.
7. Add in the deep fried prawns and quickly toss them around to spread the sauce evenly. Cover wok or saucepan with a lid and let it cook for 1 minute.
8. Remove lid. Sprinkle coconut flakes in thirds. Toss around after every sprinkle to evenly coat the prawns, then finally toss in egg floss and briefly toss around. This should all only take less than 30 seconds.
9. Ready to serve.