Season prawns with sea salt and freshly ground black pepper. Set aside for 10-15 minutes.
Heat 5cm of oil in a wok over medium-high heat, add prawns and fry, in batches, for 2 minutes or until just cooked. Remove and drain on absorbent paper.
In a clean wok heat 1 tbsp vegetable oil. Add a pinch of salt to yolks, add to wok and stir briskly with a fork to form strands. Remove.
Melt butter in wok over medium-high heat and fry curry leaves for 10 seconds, then add chilli and garlic, fry for 1 minute or until fragrant. Add prawns, soy sauce and coconut, cook for 1 minute, stirring frequently. Add egg and sugar and toss. Season and serve immediately.
This is a signature dish but no one knows precisely when it
was created. Most Malaysian food writers believe it originated in a
Chinese restaurant in Johor nearly 20 years ago and there are now
several versions. Combining Malay, Chinese, Indian and western
ingredients, as well as Chinese cooking techniques, this is a
delicious example of a truly Malaysian dish.