|Crispy, savory, sweet - all on a plate|
With bigger crustaceans, pan frying may not produce the super crispy shells that one desires but it definitely saved me a pot of oil. I am not sure which is more popular, the prawns or the crispy curry leaves because the latter were devoured before anything else. Part of the magic lies in the cereal, which balances savory with sweet and impart an added richness to the dish.
It looks so deceptively sophisticated and complicated it has all at the table oohing and ahhing at my genius.
6 big prawns, heads and legs removed, deveined.
2 Tbsp oil
1 Tbsp butter
1 Tbsp of garlic
½ cup of curry leaves
2 sackets of instant ( low sugar ) cereals
In a pot, heat the oil and butter until the butter is just melted.
Fry the garlic and curry leaves until the leaves appear crispy, medium heat.
Add the prawns and pan fry in the aromatic oil on medium high until both sides of the prawns are seared.
Turn off the heat.
Add the cereal and toss to coat the contents.
Garnish with cut chilli ( optional ) and serve warm.