Singapore butter prawns

Telegraph

21-05-2025

This recipe is famous in Singapore. It uses a brand of cereal that is unavailable here in the UK, called Nestum. In my version, the sweetness of the oats, which coat the prawns, marries so well with the seafood. It's unbelievably tasty.
Overview
Prep time
10 mins
Cook time
15 mins
Serves
2 to 3
Ingredients
600g raw tiger prawns, deveined (you can leave the shells on; frying softens them so they're edible)
1 tsp caster sugar
2½ tbsp plain flour
2½ tbsp cornflour
1 egg, beaten
vegetable oil, for frying
30g golden syrup oats (I use Quaker Oat So Simple Golden Syrup)
50g butter
15 fresh curry leaves
2 red bird's eye chillies, sliced
1½ tbsp chicken bouillon powder (you can also use a crumbled chicken stock cube and a pinch of MSG)
chilli crisp oil, to serve (optional)
lime juice, to serve (optional)
steamed jasmine rice, to serve
Method
Step
Toss 600g deveined raw tiger prawns with 1 tsp salt and 1 tsp caster sugar in a shallow bowl. Let them sit for a few minutes to marinate. Combine 2½ tbsp plain flour and 2½ tbsp cornflour in a separate shallow bowl and put 1 beaten egg in another.
Step
Heat enough vegetable oil for shallow frying in a frying pan over a medium-low heat. Dip the prawns first in the beaten egg and then in the flour mixture, until fully coated. Carefully lower the prawns into the hot oil and fry until golden and crispy, about 2 minutes.
Step
In a separate pan, heat 1½ tbsp vegetable oil over a medium heat. Add 30g golden syrup oats to the pan and fry until golden, about 2 minutes. Transfer to a bowl and set aside.
Step
Add 15 fresh curry leaves and 2 sliced red bird's eye chillies, then fry until fragrant. Add the fried prawns to the pan with the aromatic butter. Sprinkle 1½ tbsp chicken bouillon powder over the prawns and toss to coat evenly.