neutral-flavoured cooking oil, to deep-fry, plus 2tbsp extra
150g butter
10g bird’s eye chillies, finely chopped
10g curry leaves
For the cereal coating
250g Nestum cereal (or, if unavailable, use oat flakes)
2tbsp milk powder
1tbsp caster sugar
Method
Using sharp kitchen scissors or
a sharp knife, make a slit along
the middle of the back of each
prawn to expose the dark vein.
Prick a toothpick into the middle
to devein, leaving the shells
intact. Rinse the prawns under
cold running water, drain and
pat dry with kitchen paper.
Beat the eggs in a bowl and
add the plain flour, cornflour
and a pinch each of salt and
ground white pepper. Dip the
prawns in this batter mixture,
ensuring they are well coated.
Heat some oil in a wok over a medium-high heat until it
reaches 170-180C on a cook’s
thermometer, or tiny bubbles
gather around a wooden
chopstick inserted into the oil.
Add the prawns and deep-fry,
turning, for 2-3 minutes until
bright red and the flesh is
opaque. Drain on kitchen
paper, discard the excess oil
and wipe the wok clean.
Combine all the ingredients
for the cereal coating in a bowl.
Melt the butter in the wok and
add the extra 2tbsp oil to stop it burning. Add the chopped
chillies and curry leaves, then
fry for 30 seconds before adding
the cereal coating. Toss quickly,
add the prawns, then toss again
until coated. Serve immediately.
RECIPES AND PHOTOGRAPHS TAKEN FROM THE GOLDEN WOK BY DIANA CHAN, PHOTOGRAPHY BY ARMELLE HABIB (QUADRILLE, £26).
