Cereal Prawns 麥片蝦

Cereal Prawns is a popular Malaysian and Singaporean dish featuring succulent deep-fried prawns coated in a fragrant, crispy butter-cereal mixture, often enhanced with curry leaves and chili padi.

Nutrition (per serving)

Ingredients

• 500g fresh prawns, shelled (tails on), deveined
• 2 tbsp cornstarch
• Oil for deep-frying
• 60g unsalted butter
• 10-15 sprigs curry leaves
• 2-3 bird's eye chilies (chili padi), sliced (optional)
• 4 cloves garlic, minced
• 1 large egg yolk, beaten
• 2 tbsp evaporated milk
• 1 cup instant oats (about 80-100g)
• 1.5 tsp white sugar
• 0.5 tsp salt
• 0.25 tsp white pepper

Steps

1. Pat the prawns dry and coat them evenly with cornstarch. Set aside.
2. Heat a generous amount of oil in a wok or deep pan for deep-frying. Once hot, deep-fry the prawns in batches until golden brown and crispy, about 2-3 minutes per batch. Remove and drain on paper towels.
3. Discard the oil, leaving about 1 tablespoon in the wok. Add butter and melt over medium heat.
4. Add curry leaves, sliced bird's eye chilies (if using), and minced garlic. Sauté until fragrant, about 1-2 minutes.
5. Pour in the beaten egg yolk and evaporated milk. Stir quickly and continuously to create a 'silk floss' texture.
6. Add instant oats, sugar, salt, and white pepper. Continue to stir-fry over medium-low heat until the oats are golden brown and crispy.
7. Add the deep-fried prawns to the wok with the cereal mixture. Toss gently to coat the prawns evenly with the crispy cereal.
8. Transfer to a serving plate and serve immediately.

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