Cereal Prawns is another great Malaysian dish that is full of buttery and oatful goodness. This is a fast, tasty and extremely flavoursome dish to enjoy. Best cooked with prawns due to its light and crunch texture.
I used a packet of instant cereal prawn mix which I bought from Asian Grocer – the cheat’s method 🙂 But I have to say that the cereal prawn mix is pretty close to the taste I remembered, so I’m not complaining. There are 3 key factors that will yield a good dish: 1) Curry leaves – it is important to use fresh curry leaves because it’s more aromatic compare to the dried ones. 2) Timing of mixing the egg yolk into the cereal mix is crucial so the cereal mix can yield that light, fluffy and crunchy flavoursome texture. 3) Fry the prawns with shells on to produce that maximum flavour.
My lil’ one loves the cereal mix so much so that she can finish a bowl of white steamed rice generously drizzled with cereal mixture.
15 large banana prawns, deveined and leave shells on
10 fresh curry leaves
1 packet of cereal prawn mix (available at Asian Grocer)
1 egg yolk
3 red bullet chillies, sliced thinly
50g unsalted butter
1. In a wok, heat up oil for deep-frying the prawns. Once you dropped a bread crumb and it starts to sizzle, gently drop the prawns into the oil with curry leaves. Deep fry the prawns until it’s about 80% cooked and the curry leaves crisp up.
2. Drain the prawns together with curry leaves and set aside. Pour away most of the oil and leave just about 1 tbsp oil in the wok because it’s been flavoured with the prawn.
3. Melt the butter in the same wok. Once the butter is melted, put in the egg yolk and stir into the butter quickly with your wok spatula. When the egg yolk starts to solidify, quickly add in the cereal prawn mix, sliced chillies and the crisply fried curry leaves. Mix well thoroughly and stir fry until fragrant.
4. Add the prawns back into the cereal mixture and stir fry to coat the prawns evenly. Once the prawns are cooked through and mixed well, dish them up into a plate. Serve with steamed jasmine rice.