Crispy Cereal Prawns

Ingredients

Prawns

500 grams, cleaned and deveined, heads and tails intact

Egg white

1, whisked until frothy

Black pepper

1/2 teaspoon

Salt

1/2 teaspoon

Sugar

1 teaspoon

Garlic

3 cloves, minced

Chili padi (bird's eye chili)

2, finely chopped

Curry leaves

10 leaves, fresh

Butter

2 tablespoons

Cornflakes

2 cups, crushed

Oil

for frying

Instructions

1. Begin by cleaning and deveining the prawns, ensuring to leave the heads and tails intact for presentation.
2. In a bowl, crush the cornflakes into small, bite-sized pieces and set them aside.
3. Heat the butter in a pan over medium heat until melted.
4. 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.
5. 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.
6. In a separate bowl, whisk the egg white until it becomes frothy.
7. 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.
8. In a deep pan or wok, heat oil over high heat until hot (around 350°F or 180°C).
9. 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.
10. Sprinkle the fried prawns with sugar, salt, and black pepper to enhance the flavors.
11. Serve hot, garnished with additional curry leaves or sliced chili if desired, and enjoy!