Who doesn't love Crispy Cereal Butter Prawns! Juicy king prawns fried with butter, crispy cereal, curry leaves and chilli padi. This sweet and spicy dish will definitely delight your tastebuds, so try it yourself!
Slit the back of the prawns with scissors to remove the guts. Then use a knife to cut a deeper slit to butterfly the prawns. See my step-by-step video tutorial on How to Clean and Prepare Prawns.
Dry the prawns with kitchen towel and marinate with 1 tsp of salt and 1 tsp of sugar for about 15-20 mins while preparing other ingredients.
Wash the stalks of curry leaves and pat dry before removing from the stalk. Use your fingers to run through the stalk to remove the leaves and set aside.
Add the beaten egg and plain flour to the prawns and gently mix to coat the prawns with flour. More flour can be added if need be.
Add prawns in small batches to deep fry till golden brown about 2mins, turning them over until they curl up like a U shape. Place the prawns on a plate with kitchen towel to absorb the excess oil.
Pour the oil into a bowl. Turn the heat to low before adding in the butter tothe wok.
Add in the nestum mixture and fry over low heat for about 2-3 mins until the sugar dissolves and the nestum cereal is golden brown and crispy.
Plate the prawns and serve hot.
As I mentioned before in my Prawn Noodle Soup recipe, its simple to tell if a shelled prawn is cooked. When you start to cook the prawn, it will start to curl up.
You can tell the level of doneness from the shape of the curl :- C' shape is not quite cooked, 'O' shape - overcooked, 'U' shape - just right!