Cereal Butter Prawns

Cereal butter prawns has been a favourite of mine since I first tasted it in Singapore many years ago. It's a popular dish to order at restaurants in Singapore and Malaysia. I really miss the wonderful flavours of this dish. So when I found out that the local grocery sells curry leaves, oh what a joy! I can now cook this anytime at home! 

It was surprisingly quite easy to make too. Yehey!
The way to enjoy this dish is to eat the whole prawn from head to tail. They're very crispy, delicious and fun to eat. Yum! Studies have also shown that prawn shells may also provide health benefits, like lowering cholesterol and fight obesity. So let's get cooking then!

Ingredients

500g large raw king prawns, unpeeled, wash and dry thoroughly,  trim and devein

2 tbsp flour

1 egg, beaten

vegetable oil for deep frying

1 cup cereal

3 tbsp milk powder

1 tbsp sugar 

1/2 tsp salt

pinch of ground black pepper 

2 tbsp butter

5 sprigs curry leaves, rinse, dry and discard stalks

1 bird's eye chilli, thinly sliced (I didn't add it this time to suit the kids)

Method

Place prawns in a bowl. Add egg and mix thoroughly then sprinkle with flour until well coated.

Heat oil in a large wok to medium-high heat. Deep-fry prawns for about 2 mins or until just cooked. Drain on paper towel and set aside.

Put cereal, milk, sugar and pepper in a bowl and mix well.

Discard remaining oil from the wok and wipe clean. Add butter and melt over medium heat. Add curry leaves and chilli fry until fragrant.  

Add the cereal mixture until it turns lightly golden then add the prawns and toss them well to coat.

Plate and serve with steamed rice.