Cereal Prawns Recipes

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SINGAPOREAN CEREAL PRAWNS 麦片虾



Singaporean Cereal Prawns 麦片虾 image

One of my favorite prawn dishes in the world! This Singaporean dish has buttery, milky notes with the unique taste and scent of curry leaves and a bit of kick from the chili. Serves 5 to 6

Provided by Clarisse

Number Of Ingredients 12

16 to 18 pieces medium to large sized prawns
2 medium eggs
2 tablespoons all-purpose flour or self-raising flour
2 tablespoons cornstarch
Cooking oil for deep frying
45 grams butter
6 bird's eye red chilli (chopped)
5 sprigs of curry leaves (leaves detached and cleaned)
50 grams Nestum Cereal Original Flavor
1 tablespoon milk powder
1 tablespoon sugar
1 teaspoon chicken powder

Steps:

  • 1. In a bowl, mix together the egg, flour, and cornstarch to make the batter. Stir until the texture is smooth. In a separate bowl, combine the Nestum cereal, milk powder, sugar, and chicken powder.
  • 2. Heat up some cooking oil for frying the prawns. With the batter prepared earlier, coat the prawns, shaking off the excess. Fry in the hot oil until the coating becomes slightly golden and the prawns are red and cooked through. Drain and set aside.
  • 3. In a separate wok or frying pan, melt the butter. Add the chopped chili and curry leaves. Stir fry until the butter is fragrant. Add the cooked prawns and stir gently, making sure each piece is coated with the butter.
  • 4. Pour in the prepared cereal seasoning mixture, then stir once again to ensure all the prawns are coated. Stir fry for 2 to 3 minutes more until the cereals start to get toasted and become golden brown. Dish and serve hot.

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