![\"Golden](\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2026\/03\/cereal-prawns-1-683x1024.jpg\")
<\/figure>\n\n\n\nNote: This post may contain affiliate links. Please read my <\/em>privacy policy<\/em><\/a> for more info. I may receive commissions for purchases made through links in this post. As an Amazon Associate, I earn from qualifying purchases.<\/em><\/p>\n\n\n\n What makes this cereal prawn recipe successful is the balance of flavor, texture, and technique.<\/p>\n\n\n\n Here are a few tips to help ensure your cereal prawns turn out perfectly.<\/p>\n\n\n\n Rinse the prawns under running water. Trim off the sharp tip of the rostrum and the eyes. You may trim the legs neatly for better presentation. If not already done, devein the prawns by making a shallow slit along the back and removing the vein. Leave most of the head and the shell intact for protection and presentation.<\/p>\n\n\n\n Place the cleaned prawns in a colander <\/a>and allow them to drain completely. After that, pat them dry very thoroughly with kitchen towels. This step is extremely important. Any surface moisture will cause oil splattering during frying and will prevent the cornstarch from adhering properly.<\/p>\n\n\n\n Transfer the dried prawns to a large bowl. Sprinkle the salt and white pepper evenly over them. Toss well to ensure every prawn is lightly seasoned. Add the cornstarch and gently mix until all surfaces are lightly coated. The coating should be thin and even, not thick or clumpy. Let the prawns rest for about 10 minutes so the seasoning adheres properly.<\/p>\n\n\n\n Pour enough oil into a small pot to fully submerge the prawns. Heat the oil to approximately 150 degrees Celsius. If you do not have a kitchen thermometer,<\/a> insert a wooden chopstick<\/a> into the oil. Small bubbles should form around it steadily but not aggressively.<\/p>\n\n\n\n Lower the prawns into the oil in small batches to avoid overcrowding. Fry them for about 1 to 2 minutes until they are just cooked and lightly firm. Do not aim for deep browning at this stage. Remove them with a slotted spoon<\/a> and place them on a cooking rack<\/a> or paper towels<\/a>.<\/p>\n\n\n\n Allow the prawns to rest for about 10 minutes. During this time, moisture from the interior will migrate to the surface. This is essential for achieving a crisp exterior in the second frying.<\/p>\n\n\n\n Pour the oil through a fine sieve<\/a> to remove any debris. Return the clean oil to the pot and heat it to approximately 190 degrees Celsius. The oil should now be visibly hotter and more active.<\/p>\n\n\n\n Return the prawns to the hot oil in batches. Fry briefly for about 30 seconds or until the shell turns crisp and golden brown. Remove immediately and drain well. Do not over-fry, as prawns cook very quickly.<\/p>\n\n\n\n Place a large pan or wok over low heat. Add the butter and allow it to melt gently without browning. Add the sliced bird\u2019s eye chiles (chilli padi<\/em>) and curry leaves. Stir-fry with the melted butter until aromatic. The curry leaves will crackle slightly and release a wonderful fragrance. (Some recipes include a tablespoon of milk powder for a creamy mouthfeel, but it is optional.)<\/p>\n\n\n\n Add the instant cereal, sugar, and salt to the pan. Keep the heat at the lowest setting, or even turn off the stove and use the residual heat. Stir continuously to coat the cereal evenly with butter and aromatics. Continue stirring until the cereal becomes slightly crisp and just begins to turn light golden. Do not allow it to darken too much.<\/p>\n\n\n\n Return the deep-fried prawns to the pan. Toss them gently but thoroughly so that the instant cereal <\/a>mixture coats every prawn evenly. Work quickly so the cereal stays crisp.<\/p>\n\n\n\n Transfer the cereal prawns to a serving plate. Garnish with extra sliced red chiles and curry leaves if desired. Serve immediately while hot and crispy.<\/p>\n\n\nWhy This Malaysian Cereal Prawn Recipe Works So Well<\/h2>\n\n\n\n
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Important Tips Before You Start<\/h2>\n\n\n\n
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Step-by-Step Instructions For Crispy Malaysian Cereal Prawn<\/h2>\n\n\n\n
1. Prepare the prawns carefully. <\/h4>\n\n\n\n
2. Drain and dry thoroughly.<\/h4>\n\n\n\n
3. Season and coat evenly.<\/h4>\n\n\n\n
4. Heat the oil for the first frying.<\/h4>\n\n\n\n
5. Fry the prawns gently for the first time.<\/h4>\n\n\n\n
6. Rest the prawns.<\/h4>\n\n\n\n
7. Strain and reheat the oil.<\/h4>\n\n\n\n
8. Fry the prawns for the second time.<\/h4>\n\n\n\n
9. Prepare the cereal mixture.<\/h4>\n\n\n\n
10. Toast the cereal gently.<\/h4>\n\n\n\n
11. Combine the prawns with the cereal.<\/h4>\n\n\n\n
12. Serve immediately.<\/h4>\n\n\n\n