Ingredients :

Method:
1. Using Buffalo Function Series 20 cm Casserole, preheat oil and coat prawn with corn flour. Deep fry the prawn in hot oil for approximately 5 minutes. Dish and drain.

2. Add in B into Buffalo Free Series 35 cm Wok and cook until the gravy is thick. Add in the fried prawn and stir fry until dry up. Dish and serve.

Method:
1. Clean the crabs, cut into pieces, crack the shell and discard the feathery gills and the stomach sac, rinse and drain well.

2. Deep fry the crab pieces in hot oil till fragrant, remove and keep aside.

3. Steam salted egg yolks till cooked, remove and slice.

4. Heat up margarine until melted, add in evaporated milk, monosodium glutamate and steamed salted egg yolk slices, cook until the sauce is slightly thicken, put in pre-fried crab pieces, stirring constantly over high heat until all crab pieces are well coated with the sauce. Dish up and serve immediately.

Ingredients : 

Method:
1. Marinate prawn with sesame oil, salt and sugar for 1⁄2 hour.

2. Deep fry prawn for 2 minutes, dish out.

3. Melt butter in a pan, pour in egg yolk and stir until foamy, add in chopped garlic, curry leaves and chopped chillies, stir until the egg yolk is gold brown, add in prawns and milk, mix well and serve hot.

Method:
1. Trim and clean prawns, drain and coat with corn flour, deep fry in hot oil until cooked, dish out and set aside

2. Leave 1 tbsp oil in the wok, sauté chopped garlic, spring onion and red chilli until fragrant and golden brown, turn off the heat.

3. Toss all seasoning B and prawns into wok, stir to mix and dish out.