Teresa's Recipes
Crispy Cereal Prawns
Crispy Cereal Prawns are a beloved dish that embodies the vibrant flavors of Singaporean cuisine. This dish features succulent prawns coated in a crunchy cereal mixture, complemented by aromatic herbs and spices, creating a delightful contrast of textures that is sure to tantalize your taste buds. The combination of sweet and savory notes, coupled with a hint of spice from the chili padi, makes this dish a festive favorite for gatherings and special occasions. Traditionally enjoyed as a part of a larger meal, these prawns represent the rich culinary heritage of Singapore, where diverse cultural influences come together to create unforgettable flavors.
Ingredients
- 500 grams, cleaned and deveined, heads and tails intact Prawns
- 1, whisked until frothy Egg white
- 1/2 teaspoon Black pepper
- 1/2 teaspoon Salt
- 1 teaspoon Sugar
- 3 cloves, minced Garlic
- 2, finely chopped Chili padi (bird's eye chili)
- 10 leaves, fresh Curry leaves
- 2 tablespoons Butter
- 2 cups, crushed Cornflakes
- for frying Oil
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Calories: 400
- Fat: 22g
- Carbs: 30g
- Protein: 25g
- Sodium: 600mg
- Sugar: 2g
Instructions
- Begin by cleaning and deveining the prawns, ensuring to leave the heads and tails intact for presentation.
- In a bowl, crush the cornflakes into small, bite-sized pieces and set them aside.
- Heat the butter in a pan over medium heat until melted.
- Add the fresh curry leaves, chopped chili padi, and minced garlic to the pan. Sauté for about 2-3 minutes, or until the mixture is fragrant and golden.
- Stir in the crushed cornflakes, mixing well to combine. Continue to stir-fry for another 2-3 minutes until the cornflakes are crispy and golden brown. Remove from heat and set aside.
- In a separate bowl, whisk the egg white until it becomes frothy.
- Dip each cleaned prawn into the egg white, ensuring it is well-coated, then roll it in the crispy cereal mixture, pressing gently to adhere the coating.
- In a deep pan or wok, heat oil over high heat until hot (around 350°F or 180°C).
- Fry the coated prawns in batches, taking care not to overcrowd the pan. Cook for about 3-4 minutes, or until they are golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
- Sprinkle the fried prawns with sugar, salt, and black pepper to enhance the flavors.
- Serve hot, garnished with additional curry leaves or sliced chili if desired, and enjoy!
Tips
- For added crunch, you can mix in some finely chopped roasted nuts with the cornflakes.
- If you prefer a milder flavor, you can reduce the amount of chili padi or omit it entirely.
- These prawns can be served with a side of sweet chili sauce or a zesty lime dipping sauce for an extra flavor boost.