These shrimps are so big, sweet and perfectly crispy. A hearty serving of prawns covered in a heap of crisp fried cried cereal. Our no-stress recipe from home cook Celia Lim to cook the ultimate Butter Cereal Prawns dish.
Butter cereal prawns are a quintessential dish Chinese restaurants here in Singapore. The prawns are first deep fried cooking and tossed in a batter of egg yolk, curry leaves, cereals and a little chilli padi for a piquant kick. The end result is a luscious and glorious plate of cereal prawns.
We assure you this classic dish is really simple to make. Use a pair of kitchen scissors and trim the legs, whiskers and rostrum. With a sharp kitchen knife, cut a slit along the back of the prawns. Pull out and discard the intestinal vein that runs lengthwise.
In a pot with oil, deep fry the prawns for 30 seconds till it is cooked through.
Prepare the egg yolk mixture and cereal mixture separately. In a large pan or wok, heat up butter. Pour in egg yolk mixture and stir until the mixture changes to a thread like consistency. Add in curry leaves, cut chilli and cereal mixture. Fry till the cereal is mixture is crisp and light. Add in prawns and toss to coat well. There you have it, a platter of aromatic prawns with a hint of curry leaves and gentle heat from the chilli padi.
Even if you don't fancy eating prawn shells, the crispiness might just convert you. This moreish butter cereal prawns will have you chowing down even to the last bit of cereal crumbs.
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