Cereal Butter Prawns: The Crispy, Buttery Tze Char Favourite at Home

Cereal prawns are a modern classic at Malaysian and Singaporean tze char restaurants. Juicy prawns are fried until crisp, then tossed in a buttery mix of sweetened cereal, curry leaves and chilli that turns into golden, crunchy floss. It is sweet, salty, fragrant and hard to stop eating.

It looks like restaurant food, but it is very doable at home. The trick is having the cereal mix ready and working quickly once the prawns are fried.

Ingredients (serves 3 to 4 as part of a shared meal)

For the prawns:

• 500 g medium to large prawns, shells on or peeled, deveined
• Half a teaspoon of salt and a pinch of white pepper
• 1 egg white
• 3 tablespoons cornflour
• Oil for frying

For the cereal floss:

• 3 tablespoons butter
• 2 sprigs curry leaves, leaves picked
• 2 to 4 bird's eye chillies (cili padi), sliced
• 2 cloves garlic, finely chopped (optional)
• 1 cup instant sweetened cereal drink mix (the kind sold in sachets with oats and milk powder), or 1 cup unsweetened oats or cornflakes mixed with 2 tablespoons milk powder and 1 tablespoon sugar
• A pinch of salt

Prepare the Prawns

Trim the feelers and legs if leaving the shells on. Shell-on prawns stay juicier and the shell turns crisp enough to eat, but peeled prawns are easier for guests. Pat them very dry with kitchen paper. Wet prawns cause oil to splatter and stop the coating from sticking.

Season the prawns with salt and pepper, mix in the egg white, then toss with the cornflour until each prawn has a thin, even coat.

Fry the Prawns

1. Heat about 3 cm of oil in a wok or small pot to around 170 to 180°C. A wooden chopstick dipped in the oil should bubble steadily.
2. Fry the prawns in two or three batches for 1.5 to 2 minutes until they curl, turn pink and the coating is lightly golden.
3. Drain on a rack or kitchen paper. For extra crunch, refry all of them together for 30 seconds once the first round is done.

Prepare the cereal mix before you fry the prawns. The final toss takes under two minutes, and prawns lose their crunch if they wait while you hunt for the curry leaves.

Make the Cereal Floss and Toss

1. Pour out the oil and wipe the wok. Melt the butter over low heat. Butter burns quickly, so keep it gentle.
2. Add the curry leaves, chillies and garlic and fry until the leaves are crisp and fragrant, about 1 minute.
3. Add the cereal mix and salt. Stir constantly on low heat. The cereal will soak up the butter, then turn golden and crumbly like floss. This takes 2 to 3 minutes.
4. Return the prawns to the wok and toss quickly so they are covered with the cereal. Serve immediately.

If you prefer more floss, set aside half the cereal before adding the prawns, then scatter it over the plate at the end.

Variations

The same coating works with other proteins, so it is worth learning once:

• Cereal chicken: use bite-sized boneless thigh pieces and fry for a few minutes longer until cooked through.
• Cereal squid: fry squid rings very briefly to keep them tender.
• Cereal fish: use firm white fish fillet cubes.
• Salted egg version: mash 2 cooked salted egg yolks into the butter before the curry leaves for a richer, salty twist.

Serve with rice and a lighter dish like stir-fried greens or a clear soup to balance the richness. A plate of kangkung belacan on the side is a classic pairing.

Tips for Restaurant-Style Results

A few small details make a big difference. Use prawns that are fresh and firm; frozen prawns work well too, but thaw them fully in the fridge and dry them thoroughly. Keep the oil hot between batches, because adding prawns to cooler oil makes the coating greasy. When making the cereal floss, keep the heat low and stir constantly; butter and milk powder both scorch quickly and turn bitter.

Curry leaves are not optional here. They give the dish its distinctive aroma, so buy a fresh bunch from the market and use the leaves on the day. Fresh, glossy leaves crisp up nicely, while old, dry ones turn brown and lose their fragrance. If you buy extra, they can be frozen in a zip bag and used straight from frozen.

FAQ

Can I air-fry the prawns instead?

Yes. Spray the coated prawns with oil and air-fry at a high setting for a few minutes, shaking halfway. They will be less crisp than deep-fried but still good with the cereal toss.

My cereal turned soggy. What went wrong?

Usually too much butter or not enough frying time. Keep stirring on low heat until it turns dry and crumbly before adding the prawns.

Can I make it less sweet?

Use plain oats or unsweetened cornflakes with milk powder and only a little sugar, and add a bit more salt and chilli.

Cereal prawns are a fun dish for weekends and family gatherings. Prep everything first, fry in batches and toss at the last minute, and your home version will hold its own against the restaurant plate.