600g large prawns, trimmed, shells intact
2 cups oil
1 tsp salt
1 tbsp butter
1/4 cup curry leaves
1/2 cup rolled oats
2 tbsp sugar
1 tsp salt
cornflour for dusting

Season prawns with salt and set aside for 20 minutes.

Heat oil in a wok over high heat till it is smoking. Dust prawns with cornflour and deep-fry for 30 seconds. Remove and set aside.

Melt butter in a clean pan pver medium heat. Stir-fry curry leaves for 5 seconds. Mix in oats, salt and sugar. Return the seasoned prawns to the pan, mixing well. Serve with hot rice.