(1) Remove the prawn's shell, split them in half from the back about halfway along, rinse and pat-dry. Season with marinade, deep-fry in the hot oil until cooked and golden in colour. Dish out, keep aside.
(2) Parboil "Petai" in the hot oil, remove and leave aside.
(3) Melt the margarine in the hot wok, stir-fry curry leaves and bird's eye chilies until fragrant, add in Evaporated milk and seasoning, cook over a low until the sauce is thicken.
烧热镬，煮溶菜油，炒香咖缠叶 和朝天椒，加入淡奶和调味料以 慢火煮至汁浓。
(4) Add in prawns and "Petai", stir-fry briskly until well combined. Dish up, serve hot.