Singapore Cereal Prawns

If you’re not from Singapore or Malaysia, chances are you’ve never heard of Cereal Prawns.

But let me tell you, you’re seriously missing out.

Growing up, this dish was the ultimate treat. It’s not a typical weekday hawker lunch kind of dish, it’s more of a special occasion dish. Like chilli crab, it was the kind of dish you’d order at a zi char or tze char dinner when there was something to celebrate… or when my parents felt like spoiling us a little. I remember picking through the plate for those bits of buttery cereal crumbs, completely ignoring the prawns at one point (true story).

Cereal Prawns may not have the same worldwide fame as Singapore Chilli Crab, but I think this dish is way more addictive… and way easier to eat! There’s no cracking shells or mess; just crisp, juicy prawns coated in a buttery, fragrant cereal crust that hits that sweet-salty-spicy spot.

Table of Contents

• What Are Cereal Prawns?
• Why You Will Love This Recipe
• Key Ingredients to Make Singapore Cereal Prawns
• Key Steps for Making Cereal Prawns
• How to Serve This
• Storage & Reheating Instructions
• Watch how to make Cereal Prawns
• More Recipes Like This:

What Are Cereal Prawns?

At first glance, it might sound like a strange combination. Prawns with cereal? But we’re not referring to breakfast cereal!

Specifically, the secret ingredient is Nestum, a type of instant cereal that’s malty, milky, and super fine.

Toasted in butter with curry leaves and chilli, it becomes this crispy, savoury-sweet topping that clings to the prawns and melts in your mouth.

The prawns themselves are usually lightly battered and fried until golden before getting tossed into this cereal magic.

The result? A crunchy, buttery, umami-packed dish that’s full of bold, addictive flavour and crispy texture.

Why You Will Love This Recipe

• UNIQUELY SINGAPOREAN: The dish is known for its deliciously seasoned cereal mix, flavoured with curry leaves and cili padi (bird’s eye chili). This is an irresistible combination of ingredients to creates a fragrant, spicy, and savoury flavour profile that you simply can’t find outside of Singapore and Malaysia!

• TEXTURAL CONTRAST: Cereal prawns offer a delightful textural experience. It’s the ultimate combo of crisp, juicy, soft, and crunchy. Every bite gives you a little bit of everything—and that’s what makes it so satisfying.

• QUICK & EASY: It may sound and taste fancy, but this dish is shockingly easy to whip up at home. With this recipe, you need just a handful of ingredients and no deep-frying needed! Restaurant-style cereal prawns in under 30 minutes.

• COMFORT FOOD: This is hands down my favourite dish growing up! We never had them at home, but I look forward to that special dinners out to zi char restaurants so I can have cereal prawns as a treat.

Key Ingredients to Make Singapore Cereal Prawns

Cereal Prawns might look and taste restaurant-fancy, but don’t be fooled. They’re quick to make and require surprisingly few ingredients.

Here’s what you’ll need, and a few notes on substitutions and tips for getting it just right.

• Prawns or Shrimps

• Instant Cereal

• Butter

• Curry Leaves & Chillies / Bird’s Eye Chillies

Scroll to find out more about these ingredients, and any alternatives (if there are!).

1. Prawns / Shrimps

Zi char restaurants usually leave the prawns whole: shells, heads, and all. That gives the dish an impressive look and adds flavour, but at home? I always peel and devein my prawns. Here’s why: once you’ve coated the prawns in that buttery cereal mixture, it’s kind of heartbreaking to peel it all off just to eat the prawn underneath.

I want maximum cereal clinging to maximum prawn meat.

So I:

• Peel and devein the prawns

• Remove the heads

• Leave the tails on (optional for presentation)

Shallow Frying the Prawns

I almost always opt for shallow frying at home instead of deep frying. It’s just easier, less oily, and more practical for smaller batches.

Here’s how:

• Heat up some oil and pan fry the prawns on one side.

• Watch for the colour change. The bottom should turn orange, and the batter should crisp up slightly.

• Flip and cook the other side.

You won’t get an ultra-crispy crust here, that’s not the point!

The light, slightly spongy batter helps the cereal coating stick better. The egg-based coating adds a bit of moisture that acts as the glue.

Lazy tip: When I’m cooking just for myself, I skip the pan frying entirely! I toss the prawns straight into the pan with the butter and finish it all off with the cereal mix. It’s still delicious, just a little less crisp.

2. Instant Cereal

Which Instant Cereal to Use?

The star of the show! This isn’t your typical breakfast cereal. Instead it’s a fine, milky, slightly sweet blend called Nestum, beloved across Southeast Asia.

Specifically the brand we use is:

• Nestum All Family Cereal Original

• Sometimes labeled as Nestum Multi-Grain Cereal Original

You’ll recognize it by the iconic orange packaging. If you grew up in Singapore or Malaysia, chances are your mom had a tin of this in the kitchen! Mine used to mix it with hot water for a quick breakfast, though for this dish, we’re using it dry and crispy.

If you can’t find Nestum, look for an instant cereal that’s already crunchy straight from the pack.

But please, for the love of cereal prawns, do not use oats. I’ve tried it. It’s not the same and won’t work as well. Trust me on this.

How to Season the Cereal

The cereal already has a sweet, milky flavour from its built-in sugar and creamer, so technically, you can use it as-is. But if you want to boost the flavour, season with:

• A pinch of sugar

• A bit of salt

• Some ground pepper

Optional additions:

• Milk powder (those coffee creamer sachets work!)

• Chicken seasoning powder (or crushed chicken stock cube)

Personally, I rarely add these extras. I don’t find the slight flavour difference worth the fuss.

I ALWAYS double the amount of cereal and butter in my Cereal Prawns. I love scooping up the leftover cereal and mixing it with my rice! The crisp with the soft rice is too good.

3. Butter

Butter is an essential ingredient in Singapore Cereal Prawns! Not only does it add flavour, the cereal prawns will absorb the butter and keep it crisp, and golden brown.

Salted or unsalted butter can both be used, simply adjust the salt levels accordingly for the rest of the recipe.

4. Curry Leaves and Bird’s Eye Chillies

This recipe requires very little ingredients, but you can’t skip on any or else it just tastes different! Once these duo hit hot butter, magic happens.

The curry leaves and bird’s eye chillies combination is a common fixture in Singapore and Malaysian hawker or zi char restaurants. Other recipes that use this combo include Salted Egg Yolk Calamari and Butter Crispy Chicken.

Curry Leaves

They’re available throughout Asia. They taste uniquely citrusy and peppery, and is a common ingredient in our curries. It’s 100% irreplaceable in terms of flavour.

You can grab curry leaves online, or visit your Asian grocer. Indian grocers would definitely have them.

• Use fresh curry leaves if possible.

• Dried curry leaves are okay in a pinch, but they’re much milder.

• I grow these at home! They’re grow easily, low maintenance and super handy.

Substitution tip: Some people use Thai basil as a substitute. It’s not the same, but it still yields a tasty dish if you’re in a bind.

Bird’s Eye Chillies (Chilli Padi)

These tiny chillies pack a punch! I typically use 1–2 stalks, sliced thin. Adjust based on your spice tolerance.

• Can’t find these? Use any fresh red chilli available to you.

• Don’t do spice at all? Skip it!

Bonus: Some recipes add garlic here. You can definitely include minced garlic if you like, but it’s optional. Some restaurants do, others don’t. Personally, I skip it to let the curry leaves and chilli shine.

Key Steps for Making Cereal Prawns

1. Prepare Cereal Mix

• Combine ingredients for the instant cereal mix and set aside.

2. Make Prawn Batter

• Mix prawn coating ingredients (excluding oil) to form a thick batter.

• Coat prawns in the batter. Gradually add cornstarch, if needed, for desired consistency.

• The batter should be runny, but thick enough to cling to the prawns; it should slowly drip off when lifted.

3. Fry the Prawns

• Heat oil in a pan on medium heat.

• Once the oil is hot, carefully add the prawns in batches (don’t overcrowd the pan!).

• Let them cook until the bottom turns a vibrant orange and the batter firms up, then flip to cook the other side. Once cooked through, remove from the pan and set aside. Turn off the heat.

• Fry battered prawns in batches until both sides are golden and cooked.

• Remove prawns and set aside.

NOTE: you can also deep fry the prawns! However, when I’m cooking at home, I prefer the more practical, lesser-oil method of shallow frying.

4. Make the Butter Base

• Discard excess oil, leaving about 1 tablespoon in the pan.

• On low-medium heat, melt butter. Optional: add minced garlic here for extra flavour.

• Add bird’s eye chillies and curry leaves. Stir-fry in the butter until fragrant. The curry leaves might crackle!

5. Toast the Cereal Mix

• Add your prepared cereal mix into the pan. Stir continuously. The cereal will soak up all that buttery goodness and turn golden and toasty.

• Keep stirring until the cereal becomes evenly golden brown and super fragrant.

• Keep the heat low to minimise burning of the cereal! You may even turn off the heat at this stage.

5. Combine and Finish

• Add cooked prawns back to the pan.

• The cereal will start to cling on to the prawns! Toss until prawns are well coated with the cereal.

• Serve and enjoy!

How to Serve This

• Serve Immediately: Once the prawns are tossed with toasted cereal, serve hot. The cereal coating is at its crispiest and most flavorful right away.

• Accompaniments: Pair with steamed jasmine rice or plain congee to complement the crunchy, buttery prawns. A fresh cucumber salad or tangy slaw also balances the richness.

• Garnish Ideas: Add a squeeze of lime and sprinkle of fresh cilantro or scallions for brightness and color.

Storage & Reheating Instructions

Storing

• Cool quickly at room temperature, then transfer to an airtight container.

• Refrigerate promptly—use within 1–2 days for best taste and texture.

• The cereal coating will soften over time once stored.

Reheating

• Oven or Air-Fryer (Best Choice): Preheat to 350°F (175°C). Spread prawns and cereal on a baking sheet or air-fryer tray in a single layer. Heat for 5–8 minutes (oven) or 3–5 minutes (air-fryer) until warmed and the cereal re-crisped.

• Stovetop: Warm a skillet over medium-low heat with a drizzle of oil. Add prawns and gently stir for a few minutes until hot. Avoid overcooking.

• Microwave (Least Ideal): Use only if necessary—heat in short bursts (20–30 seconds), stirring in between. While quick, this method may make the cereal soggy.