- 600g whole banana prawns
- Pinch of salt
- Pinch of white pepper
- ¼ cup corn flour
- Vegetable oil
- Cereal Mix
- 50g butter
- 1 Tbsp vegetable oil
- Curry leaves
- 1 long red chilli, chopped
- 250g Nestum cereal
- 1 tsp sugar
- 1 tsp chicken stock
- 2 Tbls milk powder
- Using scissors, prepare the prawns by removing feelers and legs. Keep the head and tail intact.
- Make the batter with salt, pepper and cornflour. Mix until well combined. Using chopsticks toss the prawns in the batter.
- Heat the oil in a wok. Fry the prawns until cooked. Remove from the wok and place on some paper towel.
- Empty and clean the wok. Put it back on medium to high heat and add the butter and oil. Once heated add the curry leaves and chilli until fragrant and cooked.
- Add in the cereal, sugar, stock powder and milk powder and cook until toasted. Add in the cooked prawns and toss until well coated. Serve immediately.
