Mix the flour, white pepper powder and salt together. Coat the oyster mushrooms with beaten eggs following by flour mixture. Deep fried the mushrooms until golden brown and set aside.

In another pan, stir fry butter, curry leaves & bird eye chili until fragrant. Add in salted egg yolk, stir constantly until foamy.

Add CARNATION® Evaporated Creamer, sugar & chicken stock powder and cook until thickened. Stir and coat the mushrooms in the salted egg yolk sauce. Ready to serve.