Add the chillies, garlic and onion into a food processor, blend until you get a smooth paste and set aside in a bowl.
Marinate the prawns with ground white pepper and salt.
Heat up a non-stick wok with 2 tablespoons of extra virgin olive oil and stir-fry the prawns for 2 to 3 minutes on medium to high heat. Remove the prawns and juice and set aside. Clean wok with kitchen paper towel.
Heat up the non-stick wok with another 2 tablespoons of extra virgin olive oil, stir-fry the chilli paste for 2 minutes or until aromatic on medium to high heat. Then add the sauce prepared earlier and stir-fry for another 2 to 3 minutes.
Return the prawns and juice to the wok, stir-fry and mix the sauce well with the prawns. Lastly, add the egg and stir-fry and mix well with the sauce for an additional 2 to 3 minutes or until prawns are just cooked.
Serve hot with steamed basmati rice and lemon wedges.