1. Season the prawns with salt and pepper. Beat one of the eggs in a bowl and coat the prawns, then roll them in the cornflour (or plain flour – I’ve used both).
  2. Heat the oil in a wok or deep frying pan – when a dribble of egg dropped in sizzles then it’s hot enough. Deep-fry the prawns until golden brown. (This part of the recipe can be done well in advance.) Drain the prawns on kitchen paper.
  3. Heat the frying pan with a small drizzle of oil and fry the curry leaves and the chilli for a minute. Add the cream, a sprinkle of crumbled chicken stock cube (or bouillon powder) and a pinch of salt.
  4. When the cream has thickened, add the prawns and toss everything together so that they are all covered in cream and are utterly self-indulgent.
  5. This dish can easily be eaten now (and believe me, it will be scoffed very quickly), but a bit of crunch is an excellent addition, so here comes the really clever bit. Separate the second egg, beat the yolk (you can freeze the white for meringues). Clean your wok, then heat 2cm of oil until very hot. Deep-fry the yolk by dribbling it very slowly into the very hot oil. Swirl it around until it looks like a kind of