Cut the pumpkin into small pieces, and steam for about 5 minutes or until soft. Mash the pumpkin, and add in vinegar, salt and pepper. Set aside.

Coat the shrimps in flour evenly, and fry until golden brown. Set aside.

In the same pan, sauté prawn heads and golden oyster mushrooms with curry leaves, garlic, ginger, chilli padi, fish sauce and onions until fragrant. Add water to deglaze the pan, and let the mixture simmer for about 5 minutes on high heat. Remove the prawn heads and discard.

Add the mashed pumpkin and salted egg yolk into the mixture and combine well. Finally, add the fried shrimps and stir until well coated. Serve hot with crystal lettuce.