Cereal Butter Prawn (Mai Pian Xia)

Succulent juicy prawns are fried and then tossed in a fragrant mix of buttery cereal mix and aromatic curry leaves. The cereal butter prawn stands as a shining example of Singapore’s culinary prowess.

Mention this Cereal Butter Prawn to Singaporeans and Malaysians and they will tell you how delicious this dish is. I have to agree!! A friend brought me to this seafood place many years ago and ordered one of their famous dishes, which was what they called Nestum cereal prawns. A friend brought me to this seafood place many years ago and ordered one of their famous dishes, which was what they called Nestum cereal prawns. Let’s say…I got hooked to this date.

What is cereal butter prawn?

Just as its name implies, this dish is made with Nestum cereal, butter, big juicy prawns, curry leaves, and seasonings. The prawns are typically marinated with egg, salt, and flour and then fried until crispy. Curry leaves and chili are stir-fried in a generous amount of butter and then tossed with the cereal. The prawns are then added and tossed with the amazing cereal mix.

Why You’ll Like This Recipe

1. Perfect with rice – I could eat a whole bowl of these just on their own.
2. Crispy, buttery, and packed with flavor – Every bite is crunchy, aromatic, and slightly sweet with a hint of heat.
3. Quick and easy – The cooking process is fast and everything comes together in one wok or skillet.
4. Special, but not complicated – It feels like restaurant-quality, but it’s surprisingly easy to make at home.

Ingredients and Substitutions

• Large prawns or shrimp – Shell-on and head-on prawns give the most flavor, but you can use peeled if you prefer.
• Nestum cereal – This is the star! Nestum is a malted wheat cereal, usually found at Asian grocery stores or online. I don’t recommend substituting with regular oats
• Egg white – Is used to coat the shrimp with a bit of all-purpose flour for that thin crisp layer. The flour also clings to the shrimp better
• Milk powder – this gives the dish a nice milky aroma and flavor
• Chicken powder – you can omit this, but I find that it give nice flavor
• Butter – Use unsalted butter so you can control the saltiness. Margarine is sometimes used traditionally, but I prefer butter.
• Curry leaves – Super fragrant and essential to the aroma of the dish. Fresh is best!
• Bird’s eye chili – Adds a little kick. Adjust based on your spice tolerance or leave it out for a milder version
• Sugar and salt – Just a little to balance the flavors.
• Oil for frying – High-heat oil like canola or sunflower works well.

How to cook cereal butter prawns

1. You can use prawns with or without the heads. My kids actually prefer them without the shells too. So sometimes I made these without the shells too
2. Gently run a knife at the back of the prawns to slit open and remove the vein. Use kitchen scissors to trim off the antenna. Keep the rest of the shells and heads if you choose to. Pat the prawn really dry with an absorbent paper towel. Add salt and egg white to the prawns and toss to combine. Sprinkle in the flour and mix to coat the prawns

3. Preheat some oil for deep-frying in a deep pot, enough to submerge the prawns in the oil. Deep-fry the prawns until pink, golden and crunchy. Be careful not to overcook the prawn. Place on top of a paper towel to drain off excess oil

4. In a bowl, combine the Nestum cereal, sugar, salt, chicken powder/chicken bouillon (mashed/crushed) and milk powder. Gently toss to mix everything.

5. In another skillet, melt the butter.

6. Add the chili and curry leaves and stir-fry until fragrant. The curry leaves will crisp up too.

7. Add Nestum cereal mixture and continue to stir-fry until the cereal is light golden brown. Take care not to burn it as there’s sugar

8. Add the prawns to the mixture and stir everything to combine. Have a taste of the cereal mixture and adjust by adding more salt and/or sugar to your liking. It should be salty, buttery and slightly sweet

Tips for Success

• Keep the heat low when adding butter and egg yolk – You want foamy strands, not scrambled eggs.
• Don’t walk away while toasting the cereal – It can go from golden to burnt really fast.
• Fry the prawns in batches if needed – Don’t overcrowd the pan, or they won’t crisp up.

Frequently Asked Questions

1. Where can I buy Nestum cereal?
You can usually find it at Asian grocery stores in the cereal or baking section. If not, it’s widely available online. Look for the plain/original flavor (not honey or chocolate)
2. Can I use regular oats or cornflakes instead?
Unfortunately, no. Nestum has a unique texture and flavor that’s essential to this dish. Regular oats won’t toast the same way, and cornflakes don’t have that malty depth.
3. What if I don’t have curry leaves?
Curry leaves are a key ingredient here. If you really can’t find them, you can leave them out, but the flavor won’t be quite the same. Freeze-dried curry leaves are better than nothing if fresh ones aren’t available.
4. Is this dish spicy?
A little bit! The bird’s eye chili adds some heat, but you can adjust it or leave it out completely if you’re sensitive to spice.
5. Can I make this with chicken or tofu instead of prawns?
You can! Fried chicken bites or tofu cubes work as an alternative, though prawns are definitely the most traditional and flavorful.