Crispy Cereal Prawns with Curry Leaves - Singapore Style
Golden crispy prawns coated in buttery cereal flakes and aromatic curry leaves. This beloved zi char dish combines sweet, savory, and crunchy textures in every bite.
By Janelle
Updated: March 18, 2026
Why I Love This Recipe
Cereal prawns is one of Singapore's most iconic zi char dishes, transforming simple ingredients into something extraordinary. This dish emerged from local Chinese restaurants in the 1980s and quickly became a must-order item at coffee shops and seafood restaurants across the island. The genius lies in coating succulent prawns with golden, buttery cereal flakes that provide an irresistible crunch. What makes this dish so addictive is the perfect balance of textures and flavors. The prawns remain juicy inside their crispy coating, while the cereal mixture delivers a sweet-savory punch enhanced by fragrant curry leaves and dried chilies. It's comfort food at its finest – familiar yet exciting, simple yet sophisticated.
- •Addictive texture contrast – Crispy cereal coating gives way to tender, juicy prawns underneath
- •Aromatic complexity – Curry leaves and dried chilies create layers of fragrance that fill your kitchen
- •Quick weeknight dinner – Ready in under 30 minutes with ingredients easily found in Singapore supermarkets
- •Crowd-pleasing appeal – Loved by adults and children alike, perfect for family gatherings
- •Restaurant-quality at home – Recreate your favorite zi char dish without the markup
Ingredients You'll Need
Here's what you'll need – nothing too fancy, just good ingredients that work together beautifully.
- 600 g large prawns (shells removed, deveined)
- 3 tbsp cornstarch
- 1 piece egg white
- 1/2 tsp salt
- 1/4 tsp white pepper
- 100 g instant oats (quick-cooking variety)
- 60 g butter
- 20 leaves curry leaves (fresh, stems removed)
- 4 pieces dried chilies (deseeded and cut into rings)
- 1 tbsp sugar
- 1/2 tsp salt
- 500 ml vegetable oil (for deep frying)
Step-by-Step Instructions
- 1
Pat prawns completely dry with paper towels and place in a mixing bowl. Add cornstarch, egg white, salt, and white pepper, mixing well until prawns are evenly coated. Let marinate for 10 minutes while you prepare other ingredients.
~3 min
Tip: Dry prawns are crucial for crispy coating - 2
Heat vegetable oil in a wok or deep saucepan to 180°C. Test with a small piece of prawn - it should sizzle immediately upon contact. Line a plate with paper towels for draining.
~5 min
Tip: Use a thermometer for accuracy or test with wooden chopsticks - 3
Carefully lower prawns into hot oil, frying in batches to avoid overcrowding. Fry for 2-3 minutes until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
~4 min
Tip: Don't overcrowd or oil temperature will drop - 4
While prawns are still warm, prepare the cereal mixture. Heat a large wok or pan over medium heat and add butter, swirling to melt completely. The butter should foam but not brown.
~1 min
Tip: Medium heat prevents butter from burning - 5
Add curry leaves to the melted butter - they will splutter vigorously, so stand back. Stir for 10-15 seconds until fragrant and the splattering subsides.
~1 min
Tip: Cover with lid if splattering is excessive - 6
Add dried chili rings to the wok and stir for another 10 seconds until aromatic. Be careful not to let them burn or they'll become bitter.
~1 min
Tip: Remove from heat if chilies darken too quickly - 7
Add instant oats to the wok, stirring constantly to coat with the flavored butter. Toast for 2-3 minutes until oats turn golden brown and become fragrant.
~3 min
Tip: Constant stirring prevents burning - 8
Sprinkle sugar and salt over the toasted oats, mixing thoroughly to distribute evenly. Taste and adjust seasoning - you want a balance of sweet and salty.
~1 min
Tip: The mixture should taste slightly sweet - 9
Add the fried prawns to the cereal mixture while both are still hot. Toss gently but thoroughly to coat each prawn with the buttery cereal mixture.
~1 min
Tip: Work quickly while prawns are hot for best coating - 10
Transfer to serving plate immediately while still hot and crispy. Garnish with extra curry leaves if desired and serve at once for the best texture contrast.
~1 min
Tip: Serve immediately to maintain crispiness
How Do I Know It's Ready?
Prawns are perfectly cooked when they turn bright orange-pink and feel firm but not tough. The cereal coating should be golden brown and fragrant - you'll smell a nutty, buttery aroma. Oats are ready when they've darkened from cream to golden brown and sound crispy when stirred.
Frequently Asked Questions
Yes, you can toast the cereal mixture up to 2 hours ahead and keep it warm in a low oven. However, for best results, combine with freshly fried prawns just before serving. The contrast between hot prawns and crispy coating is what makes this dish special.
Final Thoughts
I hope you enjoy making this Crispy Cereal Prawns with Curry Leaves - Singapore Style as much as I do! It's a wonderful dish that's sure to become a favorite in your kitchen. If you try this recipe, I'd love to hear how it turned out – feel free to share your experience and any variations you tried!