Cornflake Prawns

I love making this with Kellogg's Special K Cornflakes, and so do my dinner guests! This crispy buttery cereal prawns will definitely prove to be a hit with your guests too! I usually prefer to remove the prawn shells, leaving the heads and tails intact, for the convenience of my guests. However, this dish is traditionally served with prawn shells intact such that the cornflakes will stick better to the shells. If you like, why not get your dinner guests to get their hands dirty and have fun peeling the prawns whilst remisicising over the dinner table?

• Ready In: 40 mins
• Serves: 4

Ingredients

• 500  g large shrimp, trimmed
• 1  teaspoon salt
• 3  tablespoons butter
•  cornflour
• 1  cup  corn flakes
• 1  teaspoon salt
• 1  tablespoon sugar

Directions

1. Clean prawns. I prefer to remove shells, leaving heads and tails intact for the convenience of my guests.
2. Melt butter in wok. Coat prawns with cornflour and add to wok. Remove when the prawns are pink.
3. Melt another 2 tbsp of butter in wok and mix in cereal, salt and sugar over medium fire. Ensure the cornflakes have been well-coated by butter and have turned a golden brown colour, taking care not to burn the cornflakes. (Your kitchen should smell like dreamy melted butter and sugar by now!).
4. Return prawns to pan and fry them with the cornflakes briefly.
5. Serve them while hot!