Cereal butter prawns

It's nice to stick to the original method by keeping the shells on the prawns, as these impart a much deeper flavour. However, you're welcome to peel the prawns before cooking, if you like – just be wary of overcooking them.

Ingredients

• 500 g green king prawns
• 1 tsp salt
• 1 tsp caster sugar
• 1 egg, whisked
• 2 tbsp plain flour
• 2 tbsp cornflour
• vegetable oil, for shallow frying, plus 1 tbsp extra
• 1 tbsp milk powder
• 1 tbsp chicken bouillon powder
• 1 cup Nestum cereal (see note) or quick oats
• 30 g butter
• 15 curry leaves
• 2 birds eye chillies, sliced

Instructions

1. Use a pair of sharp kitchen scissors to trim the legs and feelers off the prawns. Place the prawns in a bowl and season with the salt and sugar. Pour the whisked egg over the top and toss to coat. Sift the flour and cornflour together over the prawns and stir to combine.
2. In a wok, heat enough oil to shallow-fry the prawns, until smoking. Fry the prawns in batches until crispy, then set aside to drain on a wire rack.
3. Mix the milk powder, chicken bouillon powder and Nestum or oats in a bowl to combine. Heat the extra oil and the butter in a frying pan over medium heat and add the curry leaves and sliced chilli, frying until fragrant.
4. Add the Nestum or oats mixture and toast, continuously stirring, until golden. Add the prawns and toss to coat. Serve hot.

Note

• You can find Nestum cereal at most Asian grocers. If you can't find it, use quick oats instead.

Photography by Kitti Gould.

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It's nice to stick to the original method by keeping the shells on the prawns, as these impart a much deeper flavour. However, you're welcome to peel the prawns before cooking, if you like – just be wary of overcooking them.