Golden Cereal Prawns are a beloved dish from Singapore and Malaysia, featuring succulent prawns coated in a crispy, buttery, and slightly sweet cereal mixture. It is an irresistible blend of textures and flavors.
Golden Cereal Prawns Delight
Golden Cereal Prawns are a beloved dish from Singapore and Malaysia, featuring succulent prawns coated in a crispy, buttery, and slightly sweet cereal mixture. It is an irresistible blend of textures and flavors.
Ingredients
- 500 g fresh prawns shelled and deveined
- 2 tbsp butter unsalted
- 1 tbsp curry leaves fresh
- 2 small red chilies sliced (or to taste)
- 100 g cornflakes lightly crushed
- 2 tbsp milk powder full cream
- 1 tbsp caster sugar
- 0.5 tsp salt
- 0.25 tsp white pepper
- 1 large egg yolk lightly beaten
- 2 tbsp all-purpose flour
Instructions
- Pat the shelled and deveined prawns thoroughly dry with paper towels. In a bowl, toss the prawns with the lightly beaten egg yolk, then dredge them lightly with all-purpose flour, shaking off any excess.
- Heat about 2-3 inches of oil in a wok or deep pan over medium-high heat. Deep-fry the prawns in batches until they are pink and crispy, about 2-3 minutes per batch. Remove them with a slotted spoon and drain on paper towels.
- In a separate clean pan or wok, melt the butter over low heat. Add the fresh curry leaves and sliced red chilies, frying until they are fragrant, about 1-2 minutes.
- Add the lightly crushed cornflakes, milk powder, caster sugar, salt, and white pepper to the pan. Stir-fry constantly over low heat until the cereal mixture is golden brown and aromatic, about 5-7 minutes. Be careful not to burn it.
- Add the fried prawns to the cereal mixture in the pan. Toss gently to coat the prawns evenly with the crispy, buttery cereal.
- Serve immediately with hot steamed rice for a truly authentic experience.
Notes
For extra crispiness, ensure prawns are thoroughly dry before frying. Adjust chili quantity to your preferred spice level. You can use large shrimp instead of prawns. Serve immediately with hot steamed rice.
