Cereal Prawn – 麦片虾

Cereal Prawn (aka 麦片虾) is a constant favourite in many restaurants or zi char stalls in Singapore. People love them, so do we for the simple reason that they’re so sinfully satisfying. There is always something special about deep-fried prawns coated in butter cereal.

In this dish, we prefer the use of chili padi over normal chili and fresh curry leaves are added to give a slight kick to the sweet savoy butter cereal prawns. A drool-worthy favorite for anyone to cook any day!

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  • Servings: 4

  • Time: 15 min

  • Skill: Intermediate

Ingredients

  1. 10 Large prawns

  2. 2 tsp Salt

  3. 1 tsp Pepper

  4. 1/2 Egg

  5. 1 tbsp Plain Flour

  6. 1 tbsp Corn Flour

  7. 1 tbsp Sugar

  8. 20 Curry leaves

  9. 4 Chili Padi (chopped)

  10. 50 g Unsalted butter

  11. 1 cup Cereal

  12. 1 tsp chicken powder

  13. 1 tbsp milk powder

Instructions

  1. cut and clean the 10 prawns

  2. trim legs and devein prawns

  3. add half a beaten egg

  4. add 1/2 tsp salt, 1 tbsp plain flour, 1 tbsp corn flour

  5. deep fry at 170 degrees C for 2-3 mins

  6. drain and set aside

  7. pluck 20 curry leaves

  8. cut 4 chili padi

  9. fill bowl with 1 cup cereal, and add 1 tbsp milk powder, sugar, 1 tsp salt and chicken powder, then mix

  10. melt 50g of butter in pan, add curry leaves, then chili padi

  11. add cereal mixture and fry

  12. add prawns and mix well