1. Heat some cooking oil in a wok until hot. Deep-fry the Veg. Golden Ring until slightly golden brown. Drain and set aside.
2. In a small bowl, combine the custard powder with the milk, stirring until the powder is dissolved.
3. Heat a pan with 1 tbsp of cooking oil. Add the curry leaves and sliced chili padi, and stir-fry until fragrant.
4. Add the Veg. Golden Ring to the pan, followed by the custard sauce and mashed salted egg yolks. Stir to evenly coat the Golden Rings with the sauce and salted egg yolks.
5. Dish out and serve hot.