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Hong Kong-style Cereal Prawns

groups3 servingsspeedMediumcountertopsPrep: 5 minsskilletCook: 20 minsscheduleTotal: 25 minsoutdoor_grillStir-frylocal_fire_departmentMild
Allergens:warningShellfishwarningDairywarningGluten

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

7 Steps Total
01
Preparation
00:00:35
  • Prepare 10 prawns, use scissors to trim off the feelters, legs, spikes, and eyes, and drain well
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Watch out

When trimming the prawn whiskers, be careful not to pierce the fingers with the prawn spines.

Ingredients:prawns (peeled) (10 piece)
Tools:kitchen scissors
02
Preparation
00:00:56
  • Prepare a bowl, add 15 tbsp cereal, 1 tsp seafood curry powder, 1/3 tsp turmeric powder, 1/2 tsp salt, and 2 tbsp sugar
  • Smash and mince 1 stalk of lemongrass, then add it to the bowl
  • Mix all seasonings and cereal thoroughly with a wooden spoon and set aside
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Watch out

The lemongrass must be minced finely, otherwise it will feel too hard when stir-fried.

Ingredients:cereal (15 tbsp)curry powder (1 tsp)turmeric powder (0.33 tsp)Salt (0.5 tsp)sugar (2 tbsp)lemongrass stalks (1 piece)
Tools:chopping boardmixing bowlcleaverwooden spoon
03
Preparation
00:01:50
  • Prepare 1 stalk of curry leaves, wash and drain
  • Prepare 2 bird's eye chilies, dice them, and set aside with the curry leaves
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Watch out

Touching skin after dicing chilies may cause stinging

wash hands thoroughly afterwards

Ingredients:Curry Leaves (1 piece)bird's eye chili (2 piece)
Tools:chopping boardcleaver
04
Active Cooking
00:02:11
warningStay safe

Hot oil splatters easily; slide prawns in gently from the edge of the wok rather than dropping them from above.

  • Pour 500 ml cooking oil into a wok and heat to 60% hot
  • Coat the 10 prepared prawns with 2 tbsp tapioca starch by tossing until evenly covered
  • Deep fry the prawns in two batches until the shells turn red and set, then drain and set aside
  • Filter the oil clean, turn to high heat and heat until smoking
  • Re-fry the prawns in the hot oil for 15-20 seconds until the shells become distinctly crispy, then remove and set aside
local_fire_departmentHigh heat deep fry, about 2 minutes
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Watch out

Prawns must be thoroughly drained before frying, otherwise, residual water will cause hot oil to splatter violently and cause burns.

Ingredients:prawns (peeled) (10 piece)tapioca starch (2 tbsp)Cooking oil (500 ml)
Tools:spider strainermixing bowlwok
05
Active Cooking
00:03:39
  • Reheat the cleaned wok, add 1 tbsp butter and a little fragrant oil, and melt slowly over low heat
  • Add the curry leaves and diced chili, and stir fry until fragrant
local_fire_departmentLow heat, about 60 seconds
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Watch out

Butter burns and turns black very easily on high heat

keep the heat low throughout melting

Ingredients:butter (1 tbsp)fragrant oil (1 tsp)Curry Leavesbird's eye chili
Tools:spatulawok
06
Active Cooking
00:04:11
  • Turn off the heat first, then pour all the prepared cereal mixture into the wok
  • Continuously stir-fry using the residual heat in the wok until the cereal turns golden and increasingly crispy
  • Add the fried prawns into the wok and toss evenly so every prawn is coated with golden cereal before serving
local_fire_departmentResidual heat stir-fry, about 90 seconds
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Watch out

Turn off the heat before adding the cereal, otherwise, stir-frying over active heat will instantly burn and bitter it.

Ingredients:cerealprawns (peeled)
Tools:spatulawok
07
Active Cooking
00:04:49
  • Prepare a plate and line the bottom with 3 washed lettuce leaves
  • Neatly transfer the stir-fried golden cereal prawns onto the plate
Ingredients:Butterhead lettuce (3 piece)
Tools:spatulaplate

groceryAll Ingredients

prawns (peeled)10 piece
cereal15 tbsp
curry powder1 tsp
turmeric powder0.33 tsp
Salt0.5 tsp
sugar2 tbsp
lemongrass stalks1 piece
Curry Leaves1 piece
bird's eye chili2 piece
butter1 tbsp
fragrant oil1 tsp
tapioca starch2 tbsp
Cooking oil500 ml
Butterhead lettuce3 piece

blenderAll Tools Needed

kitchen scissorschopping boardmixing bowlcleaverwooden spoonspider strainerwokspatulaplate