70min 4 ppl
Cereal Prawns
22 minutes
4 people
Easy≤30 min & ≤6 steps
22 min · 6 steps
Easy: ≤30 min and ≤6 steps
360 kcalper person
Protein 24g
Carbs 22g
Fats 20g
About this dish
Crisp-fried prawns tossed through toasted wheat cereal flakes with curry leaves, chilli and butter until every piece is coated in a crunchy, fragrant crust.
Allergy Info
Dairy, Gluten, Crustaceans
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Curry leaves15 leaves
- Bird's Eye Chilliessliced3 whole
Fish & Seafood
- Raw King Prawnspeeled and deveined, tails left on400 g
Dairy & Eggs
- Unsalted butter50 g
Dried Goods
- Wheat cereal flakesroasted breakfast cereal, lightly crushed80 g
- Sugar2 tbsp
- Cornflour3 tbsp
Spices & Seasonings
- Fine sea salt0.5 tsp
Oils & Condiments
- Vegetable Oilfor deep-frying300 ml
Utensils
- Wok
- Mixing bowl
Method
1
Pat the peeled prawns completely dry with kitchen paper.
Approx. 5 minutes
2
Toss the prawns in the cornflour to coat evenly, shaking off the excess.
Approx. 3 minutes
3
Heat the vegetable oil in a wok to 180°C and deep-fry the prawns in batches for 2 minutes until golden, then drain on kitchen paper.
Approx. 6 minutes
4
Melt the butter in a clean wok over medium heat and fry the curry leaves and chillies for 1 minute until fragrant.
Approx. 2 minutes
5
Add the cereal flakes, sugar and salt and toast for 2 minutes, stirring constantly, until fragrant and lightly caramelised.
Approx. 3 minutes
6
Toss the fried prawns through the toasted cereal mixture until every piece is coated, then serve immediately while crisp.
Approx. 3 minutes
