CEREAL BUTTER PRAWNS
If you associate the word “cereal” with Weet-Bix, Nutri-Grain or Froot Loops, then cereal butter prawns might sound like a pretty horrid concept. In reality, this crunchy, buttery, aromatic savoury dish is another Singaporean zi char favourite.
To achieve the crunchy coating, it’s customary to use Nestum (a coarsely milled mixed-grain cereal) tossed through butter that has been spiked with birdseye chillies and aromatic curry leaves. It’s nice to stick to the original method by keeping the shells on the prawns, as these impart a much deeper flavour.
However, you’re welcome to peel the prawns before cooking if you like – just be wary of overcooking them.
Method
Use a pair of sharp kitchen scissors to trim the legs and feelers off the prawns. Place the prawns in a bowl and season with the salt and sugar. Pour the whisked egg over the top and toss to coat.
Sift the flour and cornflour together over the prawns and stir to combine.
In a wok, heat enough oil to shallow-fry the prawns, until smoking. Fry the prawns in batches until crispy, then set aside to drain on a wire rack. Mix the milk powder, chicken bouillon powder and Nestum or oats in a bowl to combine.
Heat the extra oil and the butter in a frying pan over medium heat and add the curry leaves and sliced chilli, frying until fragrant. Add the Nestum or oats mixture and toast, continuously stirring, until golden. Add the prawns and toss to coat. Serve hot.
Note
You can find Nestum cereal at most Asian grocers. If you can’t find it, use quick oats instead.