Cherry & Dennis Helper Habitat
Singapore Cereal Prawns
新加坡麥片蝦
Recipe overview
Shell-on prawns are lightly coated and fried until just cooked, then tossed with buttery curry leaves, chilli and sweet-savoury cereal.
01
Ingredients
Main ingredients
- 800 g whole fresh prawns
- 120 g plain instant cereal flakes
- 20 g curry leaves
- 2 red chillies
Prawn seasoning
- 0.5 tsp salt
- 0.25 tsp ground white pepper
- 1 tbsp rice wine
Shrimp coating
- 1 egg white
- 4 tbsp cornstarch
Frying oil
- 500 ml cooking oil
Cooking fat
- 50 g unsalted butter
Finishing seasoning
- 2 tbsp milk powder
- 1 tbsp sugar
- 0.25 tsp salt
02
Tools
- deep frying pan
- large bowl
- small bowl
- sieve
- kitchen scissors
- chef's knife
- cutting board
- spatula
- food thermometer
03
Steps
Step 1
Trim the prawns
Use kitchen scissors to trim the sharp feelers and legs, keeping shells and tails.
Step 2
Devein and rinse
Cut shallowly along each back, remove the vein, rinse quickly and drain.
Step 3
Dry and season
Pat prawns completely dry, mix with salt, white pepper and rice wine, and rest for 10 minutes.
Step 4
Prepare the cereal mix
Combine cereal, milk powder, sugar and 0.25 tsp salt; slice chillies and wipe curry leaves dry.
Step 5
Apply a light coating
Mix prawns with egg white, then toss with cornstarch until a thin, even coating forms.
Step 6
Heat the frying oil
Heat oil in the deep pan to 170°C, with a steady gentle shimmer.
Step 7
Fry in batches
Fry prawns in two batches for 2 to 3 minutes each until shells are orange, flesh is opaque and centres reach 63°C.
Step 8
Drain the prawns
Lift prawns into a sieve and spread on absorbent paper to drain.
Step 9
Fry the aromatics in butter
Pour off and safely cool the frying oil; wipe the pan, melt butter over medium-low heat and fry curry leaves and chilli for 30 seconds.
Step 10
Toast the cereal
Add the cereal mixture and stir constantly over medium-low heat for 2 to 3 minutes until loose and golden.
Step 11
Toss with prawns
Return fried prawns and toss quickly for about 30 seconds until crisp cereal coats the shells.
Step 12
Serve immediately
Turn off the heat and plate the cereal prawns while the coating remains dry and crisp.
Common mistakes
- Wet prawns cause dangerous oil splatter.
- A thick starch coating absorbs oil and hides the prawn flavour.
- Over-frying makes the flesh dry and tough.
- High heat burns the cereal quickly and makes it bitter.
Tips
Dry curry leaves and prawns thoroughly; lift prawns at 63°C, toast cereal over medium-low heat and toss only briefly at the end.
