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Telegraph

Singapore butter prawns

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.