Wok-fried Live Prawn With Crispy Cereal Recipe

Prepare and marinate prawns

Rinse prawns under cold water and pat dry with paper towels. If live, dispatch and rinse immediately; leave shells and heads on for flavor or remove heads if preferred. Using a paring knife, make a shallow slit along the back and remove the vein. Place prawns in a bowl and add 1 tsp kosher salt, 1/2 tsp white pepper, 1 tbs rice wine (or dry sherry) and 1 tbs cornstarch. Toss gently to coat. Let marinate at room temperature while you prepare the cereal crisp (about 10–15 minutes).

When ready to cook, toss the prawns again to redistribute the marinade. The cornstarch will give a light sheen and help the sauce cling during wok-frying.

Prepare cereal mixture

Crush the cornflakes lightly by hand or in a plastic bag until mostly small flakes with some small crumbs. Combine crushed cornflakes, broken rice vermicelli, shredded coconut and optional crisped rice in a bowl. Stir in 1 tsp sugar and 1/4 tsp salt and mix evenly.

Fry cereal for crispness

In a small heavy skillet or saucepan, heat 1/2 cup vegetable oil over medium heat until shimmering but not smoking (about 175–190°C / 350–375°F). Add the broken rice vermicelli first; fry for about 10–20 seconds until it puffs slightly and turns light golden. Using a slotted spoon, transfer vermicelli to a paper-towel lined plate. Quickly add the crushed cornflakes mixture in batches, stirring constantly and frying for 20–40 seconds just to crisp and lightly color them — do not overbrown. Remove with a slotted spoon to a paper towel to drain. Let the fried cereal cool completely; it will get crispier as it cools. Reserve about 3/4 cup of the cooled cereal mixture for garnish and set remaining aside for an extra sprinkling if desired.

Careful: hot oil and cereal can splatter. Keep a lid nearby and do not overcrowd the pan so pieces crisp evenly.

Heat the wok

Set a wok or large heavy skillet over high heat until smoking hot. Add 2 tbs neutral oil and swirl to coat.

Flash-fry prawns

Add the marinated prawns in a single layer (work in two batches if your wok isn't large enough). Stir-fry for 1 to 1 1/2 minutes per side until the shells turn pink and the flesh is just cooked through. Remove prawns to a plate and keep warm. Do not overcook—prawns should be juicy.

Aromatics and sauce

Lower heat to medium-high. Add 2 tbs unsalted butter to the wok. Once it melts and begins to foam, add minced garlic, sliced shallots, sliced chilies and curry leaves (if using). Stir-fry for 20–30 seconds until fragrant and shallots soften but do not burn. Add 1 tsp fish sauce, 1 tsp light soy sauce, 1 tsp sugar, 1/4 tsp freshly ground black pepper and 1/2 tbs lime juice. Stir to combine and form a glossy aromatic sauce. Taste quickly and adjust — balance should be savory with a touch of sweetness and bright acidity.

Combine prawns and cereal

Return the prawns to the wok and toss quickly with the aromatic butter sauce to coat evenly, about 20–30 seconds. Then add about 3/4 cup of the cooled fried cereal mixture and toss gently so the cereal adheres to prawns and is briefly warmed by the residual heat (about 10–15 seconds). Be quick to preserve cereal crunch.

If the cereal begins to soften too much, remove from heat immediately. The goal is a balance of hot prawns with crunchy cereal.

Finish and garnish

Transfer prawns and cereal to a warmed serving platter. Sprinkle the reserved extra cereal over the top for additional crunch. Scatter chopped scallions over the dish and, if desired, a few extra curry leaves or a light squeeze of lime. Serve immediately.