Now, I have no qualms of using my fingers at home (after all, as any other normal Indian household, we usually eat rice & curries with our fingers). So you can imagine the glee when I found the recipe and could now contribute (and enjoy) it for when the family comes over!
Salt & White Pepper to taste
3-4 Birds eye chillies (cili padi)
2 Egg yolks
Wash and clean prawns (slit the back, remove guts but keep the head and skin intact). Dry the prawns using paper towels and then toss the prawns with corn flour, salt and pepper. In a wok, heat oil and deep fry the prawns. Remove once golden brown and drain oil. In a saucepan, heat a bit of oil and add chillies. Add in coconut and mix well. Turn heat up and using a fork, whisk egg yolk in the wok with the coconut and chillies until creating a "floss" effect. Add prawns and quickly toss well so that it's coated with the floss. Arrange lettuce leaves (at the end, the leaves get buttery and yummy!) on serving plate and place prawns on top. Enjoy!