Hi all curry lovers, I need some help.

I have been searching the web trying to find out how the best way to pre-cook king prawns and how ot get them to curl and twist up just like the local take aways near us.. All the king prawn dishes I have ever had from a BIR the prawns have lost the standard form and apear to be twisted and curled up within its self no longer its uncooked shape, I suspect it due to them being de-veined with a deep score and then deep fryed.
Anyone with any ideas?