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.
01Ingredients
- 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
Nutrition (per serving)452kcal
- Protein28.5g
- Carbs18.2g
- Fat29.1g
Fiber 2.8 gSodium 425 mg
02Steps
- Pat the prawns dry and coat them evenly with cornstarch. Set aside.
- 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.
- Discard the oil, leaving about 1 tablespoon in the wok. Add butter and melt over medium heat.
- Add curry leaves, sliced bird's eye chilies (if using), and minced garlic. Sauté until fragrant, about 1-2 minutes.
- Pour in the beaten egg yolk and evaporated milk. Stir quickly and continuously to create a 'silk floss' texture.
- Add instant oats, sugar, salt, and white pepper. Continue to stir-fry over medium-low heat until the oats are golden brown and crispy.
- Add the deep-fried prawns to the wok with the cereal mixture. Toss gently to coat the prawns evenly with the crispy cereal.
- Transfer to a serving plate and serve immediately.
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