Cereal Prawns

Ingredients:

250 g prawns
1/2 cup tapioca flour
1 egg white, lightly beaten
1 egg yolk, lightly beaten
2 tbsp butter
2 clove garlic, finely chopped
1 chili padi (bird's eyes chillies), chopped
few curry leaves (optional)
1 small stick lemon grass, finely chopped (optional)
6 tbsp Nestum cereal
1/4 tsp salt or to taste
1/4 tsp pepper or to taste
oil for frying

Marinade:

1/4 tsp salt
1/4 tsp pepper
1/8 tsp sugar
1/2 tsp sesame oil

Method:

Clean prawns, slit in the back, remove guts, cut-off 1-1.5 cm from end of head while 0.5 mm from end of tail, but keep the head and shell on.

In a bowl, mix all the marinade ingredients.

Marinate prawns for at least 30 minutes.

Bread prawns with tapioca flour, then dip in egg white, then tapioca flour again.

In a pan or wok, heat oil to shallow-fry or deep-fry prawns till crispy and golden in color, drain on paper towel; set aside.

Mix cereal, salt and pepper in a small bowl; set aside.

Add butter to hot wok, then add-in garlic, chili padi and lemon grass, saute till fragrant (about 3-4 minutes).

Pour-in egg yolk into thin steady stream, stir non-stop till bubbly, became tiny pieces and cooked.

Reduce to low heat, add-in cereal mixture, stir-fry for a while (1-2 minutes).

Return prawns into wok, stir to coat.

Dish up, ready to serve.