I suddenly thought of making cereal prawns (麦片虾) because I still have a whole bag of leftover curry leaves after cooking vegetable curry. I think curry leaves are something that you cannot leave out when making this dish because the aroma of the curry leaves is so signature in this dish.
The combination of prawns, oats, chilli and curry leaves, fried to crispy perfection, is really blissful. It’s pretty effortless and very cheap to cook this at home, especially with the cheater’s way, with a packet of instant cereal prawn mix.
Note: I was using the SingLong brand, feel free to use any of your favourite brand of instant cereal prawn mix.
Deepfrying the prawns (including the shells) and curry leaves before the actual wokking ensures that they are crispy after cooked, which is an important criteria of a good cereal prawn dish.
Prep Time:20 mins
Cook Time:10 mins
40g of instant cereal prawn mix (I use half a packet)
2 sprigs curry leaves
8 large prawns (about 250g)
yolks of 2 raw salted eggs chopped roughly
2 chilli padi (bird's eye chilli) sliced thinly
vegetable oil for deep frying
Using a pair of kitchen scissors, make a slit across the top of the prawn and pull out the veins, leaving the entire shell for the prawn still intact.
In a wok, heat oil (just enough to cover the prawns). When the oil is hot enough (you will see tiny bubbles gathering gently when a wooden chopstick is lowered into the oil), add the prawns and curry leaves. Deep fry until the prawns are just cooked. Drain and set aside the prawns and curry leaves (discard the curry stalks). Leave behind a bit of oil in the wok.
Melt butter in the wok, then add chopped salted egg yolks, cereal prawn mix, sliced chilli padi and previously deep fried curry leaves. Stir fry until fragrant.
Add the prawns and stir fry briefly, until they are evenly coated in the cereal paste.