Steam the salted egg yolks for about 20 minutes. Once steamed, mash the yolks with a fork and set this aside.
Peel and devein the prawns. Pat them with some paper towels to remove excess moisture.
Season the prawns with salt and white pepper.
Dip the prawns in the beaten egg yolk then lightly dredge them in cornflour.
Shake off excess flour and fry the prawns for about 20 seconds. Fried the prawns in batches so as not to over cook them. Place the prawns on kitchen towels to drain. Set this aside.
In a skillet, saute mince garlic in a little vegetable oil and butter for 30 seconds.
Add curry leaves and chili padi. Cook another 30 seconds.
Add the mashed salted egg yolk and stir this over medium heat.
Add the prawns to the sauce. Season with salt and white pepper and toss the prawns in the sauce until well-coated.
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