Finally ready to cook this dish again, and this time was a sucessfully one with an improved recipe! And here we go:
INGREDIENTS:
Prawns (1kg)
Curry leaves (from about 10 stems)
Chilli Padi (1, chopped)
Butter (1/5 of 250g Butter block)
Corn flour (200g), optional item.
Cereal (6-7 tablespoons)
Milk Powder/ Non-dairy Creamer (4 teaspoons)
Sugar (2 teaspoons)
Salt and Pepper
Seasoning of Prawns: Mixture of Sesame oil, Pepper and Light Soy Sauce.
STEPS:
1. Clean and rinse prawns after trimming away its legs and head spikes. Pat dry prawns with kitchen towel. Season prawns and place it in the refrigerator for 10mins. Wash curry leaves, drain and left to air dry.
2. Heat wok with Oil over high heat. Add some salt into the oil. Start deep fry Prawns when the oil is heated till really hot for about 1 minute. Cover the wok as you load in prawns to prevent the initial oil sizzling. Cook prawns till crisp, drain and set aside.
Optional: Coat the Prawns lightly with Corn flour before deep frying for crispiness. (I've omitted this step for a less oily dish)
3. In a clean bowl, mix the Cereal, Creamer, Sugar, some Salt, Pepper. Set aside.
4. Heat up wok with Butter over medium-low heat. Add in Chilli padi and Curry leaves, stir fry till fragrant. Follow by adding in the Cereal/ Creamer mixtures. Mix well.
5. Reduce to low heat or off fire, add in the cooked Prawns. Stir to combine well. Serve hot.
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