Creamy Buttery Cereal Prawns
Creamy and crispy on the outside, juicy, tender and sweet on the inside, this Creamy Buttery Cereal Prawn is a Malaysian and Singaporean favourite. Yet, it's so easy and quick to do at home. Try this recipe and impress your guests and family! Everyone will ask for seconds ;)
Equipment
- Kitchen Shears
- Wok
- Strainer
- Wooden Cooking Chopsticks
- Non-Stick Frying Pan
- Turner
- Food Tongs
Ingredients
- 550 g prawns, fresh, large tiger prawns
- 1/2 tbsp salt
- 400 ml cooking oil, unscented
- 1 egg
- 50 g crispy flour, tempura flour
Cereal Coating
- 15 ml cooking oil, unscented
- 25 g garlic, minced
- 3 birds eye chillies, cut to pieces
- 5 curry leaves
- 60 g butter, unsalted, cut to cubes
- 1 tsp sugar
- 2 tbsp evaporated creamer
- 85 g instant cereal
Instructions
- Devein the tiger prawns. Remove the whiskers, swimmers, legs and pointed tips of the tail and head. Rinse them clean.
- Marinate the prawns with 1/2 tbsp of salt in two parts and rub to ensure they are spread evenly.
- Heat the cooking oil in a wok over medium heat for 6-8 minutes.
- Transfer the prawns into a mixing bowl. Crack an egg over them, rubbing to coat them evenly with the egg.
- Sprinkle the crispy flour in 3 parts, mixing them and coating them evenly in between each part so the egg is soaked up.
- Test the cooking oil by dipping wooden cooking chopsticks. If bubbles form at the tips, the oil is ready for deep frying.
- Fry the prawns for about 2.5 minutes or until crispy and golden brown. Remove with a strainer and set aside on a cooling rack to drip off excess oil. Repeat for the rest of the prawns.
- In a non-stick pan, add 15 ml of cooking oil over medium heat. Stir fry the garlic for 45 seconds, until fragrant.
- Add the chilli and strip the curry leaves from the stems. Fry until well-combined and fragrant.
- Add the butter and stir until it is fully melted.
- Add sugar and evaporated creamer. Mix until they are all well combined.
- Pour in 45g, or half, of the instant cereal into the mixture, and stir until just combined.
- Toss in the prawns to coat them with the cereal mixture. Once well-combined, add the rest of the instant cereal. Continue stir-frying for another 20 seconds. Switch off the heat.
- Plate and serve the prawns immediately.
Notes
Tips
- Use a toothpick to devein the prawns.
- I left the shells on the cereal prawn to retain most of the juiciness. Most restaurants would de-shell the prawns for a crunchy exterior and soft interior.
- I used evaporated creamer for extra creaminess.
- The texture of the cereal is slightly moist, so we add another 40g of it to make it drier and crunchy.
- Ensure to watch the video to see exactly how I made it!
Nutrition
Calories: 379kcalCarbohydrates: 19gProtein: 22gFat: 26gSaturated Fat: 6gPolyunsaturated Fat: 6gMonounsaturated Fat: 9gCholesterol: 173mgSodium: 908mgPotassium: 323mgFiber: 1gSugar: 4gVitamin A: 536IUVitamin C: 71mgCalcium: 135mgIron: 51mg
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