市面上的奶油/牛油 (butter) 有两种纯奶油和有加植物油的奶油。做这菜建议用纯的会更香更好吃。奶油不宜高温烹煮所以煮时用文火煮就好了。不然, 奶油煮过火会变黑就救不回了。麦片又会是比奶油更不耐高温。在加入麦片时就要转小火拌炒至金黄色时立马熄火麦片就能持续保持金黄色。只要做好这两个步骤又香又靓的金黄奶油麦片虾就可以出菜啦

分量56人份
准备时间15分钟
煮时20分钟

材料A
500克 老虎虾
2汤匙 木薯粉
2汤匙 中筋面粉
1粒 鸡蛋
½茶匙 盐

材料B
50克 无盐奶油/牛油
1碗 / 100克 麦片 (Nestum Original)
5瓣 蒜头 (去衣剁末
2条 小辣椒 切粒
3枝 咖喱叶去枝取叶
1茶匙 盐
½ 茶匙 糖

准备功夫
1. 老虎虾去须和肠泥, 加入其余材料A拌匀腌片刻
2. 煮滚适量的油加入老虎虾炸至变色 沥油出锅

做法
1. 热锅加入奶油文火煮溶
2. 加入蒜头和小辣椒炒匀爆香
3. 加入糖盐和咖喱叶炒匀爆香
4. 加入麦片转慢火拌炒至麦片变金黄色
5. 熄火, 加入老虎虾拌炒至老虎虾全裹上麦片
6. 出锅趁热享用


It's advisable to use unsalted butter in this recipe to enhance the flavour. Also, try to cook the butter over medium heat rather than high to prevent it from burning. Since cereal is less heat resistant than butter, add it only after switching to low heat. Turn off the gas as soon as the cereal turns golden brown. If you follow these steps correctly, your cereal butter prawns will not only look appealing, but they'll taste fantastic as well.

Portion: 56 pax
Prep Time: 15 minutes
Cook Time: 20 minutes

Ingredients A:
500 g tiger prawn
2 tbsp tapioca starch
2 tbsp allpurpose flour
1 pc egg
½ tsp salt

Ingredients B:
50 g unsalted butter
1 bowl / 100 g cereal (Nestum Original)
5 clove garlic (peel & mince)
2 pc cili padi (dice)
3 stalk curry leaf (use leaves only)
1 tsp salt
½ tsp sugar

Preparations:
1. Devein the tiger prawn, mix well with Ingredients A & marinate for a while
2. Bring a pot of cooking oil to boil, add tiger prawn, fry until cooked, drain & set aside

Steps:
1. Heat the wok, add unsalted butter, fry with medium heat until the butter is melted
2. Add garlic & cili padi, saute
3. Add sugar, salt & curry leaves, saute
4. Add cereal, fry with low heat until cereal turns golden brown
5. Turn off the gas, add tiger prawn, fry well until all prawns are coated with cereal
6. It’s done!


⚠ 转载食谱请注明食谱来自南洋小厨
⚠ Please credit Nanyang Kitchen if you reshare this recipe

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