Using scissors, remove all the feelers and the legs and cut off the nose of the prawns but leave the head and all the shells intact. De-veining is optional.
Frying the Prawns:
Mix your batter of salt, pepper, eggs and cornflour into a slurry.
Coat your prawns and shallow fry them off in a pan, until nicely brown. These will take no more than 2-3 minutes. Leave it on a trivet to drain the oil.
Serving it up
In a wok on high heat, bring the butter to froth.
Add in your oil to temper the butter and add curry leave to fry until fragrant.
Toss in your chilli and continue to fry.
When ready, add in sugar and make sure its melted before adding the cereal. Reduce the heat to medium and and slowly stir the cereal to toast.
Load in the prawns and plate it up with some garnishing and season with salt & pepper.
Want to cook this with your team? D'Open Kitchen runs hands-on cooking team-building classes in Singapore.
