Cereal Prawns & Squids

This is the highlight of our lunch today.  Although this dish is very popular in seafood restaurants back in Singapore, it is unknown to my hubby.  Well, I guess I "forgotten" to introduce this dish to him and it is never too late as the saying goes.  The original dish is known as Cereal Prawns but I added squid rings as requested by our son.  It is simple & quick to prepare and the taste is awesome.

Ingredients (serves 4):
20-30 medium-size prawns or 10 large prawns, to be shelled leaving the tail on
200 g squid, to be cut into rings
3 tbsp tempura flour
2-3 stalks of curry leaves, to be plucked
8-10 chilli padi
1 tbsp (levelled) sugar
1/2 tsp salt
5-6 tbsp Nestum Cereal
oil for deep-frying

Method:
Wash prawn & squids and dab them dry.  Toss them portion-wise in tempura flour and set aside.

In a wok, heat enough oil for deep-frying over medium/high heat.  Add prawns portion-wise and deep-fry for about 15 to 20 seconds.  Remove to a plate which is lined with absorbent paper.  Repeat likewise with the squid rings.

Remove oil from wok and wipe wok clean with kitchen paper.  Return wok to stove and add 1 or 2 tbsp of used oil.  Heat oil over medium heat and add curry leaves & chilli padis.

Then, add sugar and salt.  Stir well before adding Nestum.

Stir-fry for about 5 minutes before adding the deep-fried prawns and squids.  Stir well. Serve hot!

Bon Appetit!