麦片虾怎么煮?

Crispy Cereal Prawns (奶油麦片虾)
Filed under: Fish/Seafood


圖片參考：http://foodblog.sherrilim.com/wp-content/uploads/cerealprawn.jpg

I had made this dish a few times but nothing beats today. It’s the best 麦片虾 so far. This time round, the cereal turned out crispy and not that oil. The prawns well-coated with cereal but still not shell-crunching enough. I have yet mastered how to deep fry the prawn till its head and shell can be eaten together with the cereal.
It’s not difficult to cook this dish at home. The common basic ingredients - big prawns, curry leaves, small chilli, butter, beaten egg yolk and heaps of cereal.
The cooking order and method is the key here. There are variation versions on cooking 麦片虾. And I particularly prefer this method. (extract frm the cookbook : Real Restaurant Recipes : Top Secret. Singapore).
1. Using scissor to cut the back of the prawns to devein.
2. Coat the prawns with corn starch and deep fry them in generous oil.
3. Remove and leave aside.
4. Quickly stir the curry leave into the same wok of oil.
5. Remove and leave aside
6. Add in beaten egg yolk into the same wok of oil. Scatter and deep fry till brown and crispy.
7. Remove and leave aside.
8. Drain off the excess oil from the wok.
9. In the same wok, add in the cereal, butter, egg, curry leave, chilli and prawns.
10. Stir and toss over low heat until the cereal crispy