Cereal butter prawns

Cereal butter prawns

Have You Eaten
Billy Law

I may sound like a broken record, but cereal butter prawns has to be my all-time favourite prawn dish! This was popular in Malaysia in the 80s, and even today it holds a place in many people’s hearts. This recipe is a deviation from the original, which uses a lot more butter in cooking to create strands of egg floss used to coat the prawns. The addictively crunchy, toasty bits you see here are thanks to the wheat cereal, which is lighter and not as cloying.


Quantity Ingredient
500g raw large king prawns, unpeeled
1/2 egg, beaten
3 tablespoons plain flour
vegetable oil, for deep-frying
50g wheat cereal, toasted, (see note)
4 tablespoons milk powder, (optional)
2 tablespoons icing sugar
1 teaspoon salt
pinch ground white pepper
3 sprigs curry leaves
3 bird's eye chillies, thinly sliced


  1. Trim the prawn legs with scissors, then cut along the spine and remove the intestinal tract. Rinse the prawns and pat dry thoroughly with paper towel. Place the prawns in a bowl, add the egg and mix well, then sprinkle with the flour, adding a little bit at a time, mixing until all the prawns are well coated.
  2. Pour the vegetable oil into a large wok until about half full, then heat the oil to 180°C over medium–high heat. Test to see if the oil is hot enough by dipping a wooden chopstick into the hot oil — if the oil starts steadily bubbling around the chopstick, it’s ready. Working in batches so you don’t overcrowd the wok, deep-fry the prawns for about 2 minutes until crispy and golden. Drain on paper towel and set aside.
  3. Put the wheat cereal, milk powder (if using), icing sugar, salt and white pepper in a bowl and mix well.
  4. Wipe the wok clean, then add the butter and melt over medium–low heat. Add the curry leaves and chillies and fry for 30 seconds until fragrant. Add the cereal mixture and stir until fragrant, then add the prawns and toss them well to coat in the crispy cereal. Transfer to a serving plate and serve with steamed rice.


  • The cereal used in this recipe is Nestlé Nestum wholegrain wheat cereal. It is in granule form and is very light and crumbly. Look for it in Asian grocers or, alternatively, use any non-sweetened wheat cereal such as Weetbix; pulse it in the blender until it resembles coarse crumbs.
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again