Who doesn’t love crispy golden cereal butter prawns! Juicy, buttery prawns toasted in a sweet, milky flavour from the cereal. Unfortunately, i was not able to find curry leaves, so instead i replace it with a combination of bay leaves and lime zest for the pungent lemony flavour it needs to have.


For the prawn marinade:
  • 12 to 16 pieces medium to large sized prawns, shells on
  • 1 teaspoon kosher salt
  • 2 tablespoon caster sugar
  • 2 tablespoon egg
  • 3 tablespoon all-purpose flour
For the Cereal Seasoning:
  • 80 grams Nestum Cereal Original Flavour
  • 1 tablespoon milk powder
  • 1 tablespoon caster sugar
  • 4 to 5 tablespoon vegetable oil
  • 4 cloves garlic, minced
  • 45 to 60 grams unsalted butter
  • 2 to 3 bird’s eye red chilli, chopped
  • 4 bay leaves and 1 teaspoon lime zest or 8 sprigs of curry leaves, leaves detached and cleaned
  • 1/2 chicken bouillon cube (optional)


Wash the prawns leaving the shell intact.

  1. Firstly, deveined the prawns by slitting the back of the prawns with scissors to remove the guts. Rinsed and pat dry with a kitchen towel.
  2. In a bowl, marinade the prawn with salt, sugar, egg, chicken bouillon cube, and flour. Mix well and set aside.

3. In a wok, on medium heat, add vegetable oil. With the batter prepared earlier, coat the prawns, shaking off the excess. Fry in prawns until the coating becomes slightly golden and the prawns are red and cooked through. Drain and set aside.

4. Use the remaining oil, add the garlic, chili, bay leaves, lime zest or curry leaves and butter. Stir fry until the butter is fragrant. Add the cooked prawns and stir gently, making sure each piece is coated with the butter.

5. Then add the cereal seasoning mixture and mix well until the prawns are coated. Stir fry for another 2 to 3 minutes, until the cereals start to get toasted and become golden brown. Serve immediately.

Bon appétit!
If you’ve tried the recipe, don’t forget to tag us on instagram at #thespatulaandwok

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