Bring a large pot of salted water to the boil and cook spaghetti until al dente. Reserve ½ cup of pasta water, then drain.

In a large pan, heat oil over medium heat. Add prawns and cook until browned on each side - 1-2 minutes. Remove and set aside.

Melt butter into the pan and allow to foam gently. Add garlic, sliced chilli and curry leaves. Cook for 1–2 minutes until fragrant.

Add mashed salted duck egg yolks and stir until it dissolves into the butter. Pour in cream. Stir until the yolks melt into a smooth, golden sauce. Season with salt and pepper.

Add cooked pasta, pasta water and cooked prawns. Toss to coat, until the sauce coats the pasta.

Serve immediately while hot and glossy, sprinkled with sliced spring onion.