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Singapore cereal prawns with rice

Singapore cereal prawns are sauteed shrimp coated in oat flakes toasted in butter with curry, garlic, and chili, served with rice. This recipe serves 4, takes 35 minutes, and is rated medium difficulty, at about €4.50 per person. The key is toasting the flakes until golden and crisp without letting them burn.

Let's take a little trip to Singapore with prawns coated in golden buttery cereal, crunchy and a bit spicy.

Singapore cereal prawns with rice
Total time
35 min
Difficulty
Medium
Cost per person
€4.50
Calories per person
780 kcalcalculated by Kiloach, your weight coach
Season
Summer, Spring
The kids
They generally like it

This dish plays on two textures that work together, tender just cooked shrimp and crunchy oat flakes toasted in butter with curry. Garlic and fresh chili add character without covering the taste of the shrimp, and a squeeze of lime wakes everything up right before serving.

It's a good recipe for an evening when you have a bit more time than a rushed weeknight, since the flakes need close attention in the pan. Kids tend to love the crunchy texture too, as long as you go easy on the chili, and it makes a nice change from plain shrimp on a weekend.

The ingredients

4 people

Fish counter

  • raw peeled shrimp 600 g

Dairy

  • butter 60 g

Pantry

  • fine oat flakes 80 g
  • riceoften in the pantry 300 g
  • curry powderoften in the pantry 2 tsp
  • sugaroften in the pantry 1 tsp
  • vegetable oiloften in the pantry 2 tbsp
  • saltoften in the pantry 1 pinch

Fruits and vegetables

  • garlic 3 cloves
  • fresh red chili 1
  • lime 1
  • scallions 2

Allergens Shellfish, Lactose, Gluten

The step by step recipe

  1. Cook the rice in salted water, drain it and keep it warm. 12 min

    Rinse the rice before cooking so the grains stay nicely separated.

  2. Melt the butter in a large pan, add the oat flakes, curry, sugar and a pinch of salt, and stir until golden. 5 min

    Stay close to the pan, the flakes go from golden to burnt in seconds.

  3. Add the finely chopped garlic and chili, stir for 1 minute, then pour everything into a bowl.

    Chop the chili into slightly bigger pieces if you want to be able to pick it out.

  4. Pat the shrimp dry, sear them in the oil over high heat for a few minutes, season lightly with salt. 5 min

    Pat them dry with paper towels and don't crowd the pan, so they brown instead of steaming.

  5. Return the flakes to the pan, toss quickly to coat the shrimp, and serve with the rice, chopped scallions and lime.

    Toss off the heat so the flakes stay crunchy all the way to the plate.

Our tips to get it right

  • Chop the garlic and chili very finely so they spread through the flakes instead of forming chunks that burn.
  • Have every ingredient ready before you turn on the heat, since cooking the flakes and shrimp moves fast and leaves little time for chopping.
  • If your pan isn't wide enough, cook the shrimp in two batches so they brown instead of releasing water.

The variations

  • Swap the shrimp for diced chicken or white fish, adjusting the cooking time to whichever you choose.
  • For a vegetarian version, replace the shrimp with firm tofu, well dried and seared the same way.
  • For kids, leave the chili out of the flakes and serve the lime on the side so everyone can adjust to taste.

What to serve it with

  • Chilled green tea or lemonade
  • Cucumber and mint salad
  • Lightly spiced steamed vegetables

Storage

Shrimp and flakes keep for 1 day in the fridge in a sealed container, though the flakes lose some crunch. Reheat gently in an uncovered pan to limit extra moisture. Freezing isn't recommended, the flakes would turn soft.

Questions about this dish

Can you replace the oat flakes with something else?

Fine oat flakes are key to the crunchy texture of this dish and don't really have an equivalent. You could try coarsely crushed plain cereal flakes as a substitute.

How do you tone down the chili for kids?

Remove the seeds and white membrane from the chili before chopping, that's where most of the heat sits. You can also use just half, or serve the chili separately for adults.

Can you prepare the flakes ahead of time?

You can toast the flakes in butter with curry a few hours ahead and leave them at room temperature in an open container. They'll stay crisp, leaving just the shrimp to cook at the last minute.

What kind of rice works best here?

A classic long grain rice works perfectly, staying well separated and soaking up the flavors of the dish. Basmati rice also works nicely if that's what you have on hand.

How long does it take to make Singapore cereal prawns with rice?

Count 35 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in Singapore cereal prawns with rice?

About 780 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does Singapore cereal prawns with rice cost?

About €4.50 per serving, or €18.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains shellfish, lactose, gluten. Always check the labels of the products you buy.

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