2 Chefs Eat Only Award Winning Food in Singapore for 48 Hours
2 Chefs Eat Only AWARD WINNING Food in Singapore for 48 Hours is a medium Singaporean recipe that serves 4. 250 calories per serving. Recipe by Sorted Food on YouTube.
Prep: 20 min | Cook: 10 min | Total: 40 min
Cost: $19.59 total, $4.90 per serving
Ingredients
- 12 pieces Large Prawns (peeled, deveined, tails left on)
- 2 cups Cornflakes (crushed into coarse crumbs)
- 0.5 cup All-Purpose Flour (for the coating)
- 2 large Egg (beaten)
- 1 tsp Salt (fine sea salt)
- 0.5 tsp White Pepper (ground)
- 2 liters Neutral Oil (vegetable or peanut oil for deep frying)
- 0.25 cup Chili Dipping Sauce (store‑bought sweet chili or homemade)
Instructions
Prepare the cereal coating
Place crushed cornflakes in a large mixing bowl. Add the flour, salt, and white pepper. Toss to combine evenly.
Time: PT5M
Beat the egg
In a separate bowl, beat the two eggs until smooth.
Time: PT2M
Dry the prawns
Pat the peeled prawns dry with paper towels; excess moisture will cause the coating to slip.
Time: PT3M
Coat the prawns
Dip each prawn first into the beaten egg, letting excess drip off, then roll it in the cereal‑flour mixture, pressing gently so the crumbs adhere.
Time: PT7M
Heat the oil
Fill the deep‑frying pot with oil to a depth of about 3 inches. Heat to 180 °C (350 °F) using the thermometer.
Time: PT5M
Temperature: 180°C
Fry the prawns
Working in batches, gently lower the coated prawns into the hot oil. Fry 2‑3 minutes, turning once, until the coating is deep golden and the prawns are opaque.
Time: PT5M
Temperature: 180°C
Drain and season
Remove the prawns with tongs and place on the wire rack set over paper towels. Sprinkle lightly with a pinch of salt while still hot.
Time: PT2M
Serve
Arrange the crispy cereal prawns on a serving plate and accompany with the chili dipping sauce.
Time: PT1M
Nutrition Facts
- Calories
- 250
- Protein
- 15 g
- Carbohydrates
- 20 g
- Fat
- 12 g
- Fiber
- 1 g
Dietary info: Contains gluten, Contains egg, Not vegetarian, Not vegan
Allergens: Shellfish, Gluten, Egg
Ingredient Substitutions
- Instead of Large Prawns: Shrimp
- Instead of Cornflakes: Rice cereal, Panko breadcrumbs
- Instead of All-Purpose Flour: Gluten‑free flour
- Instead of Egg: Egg white
- Instead of Salt: Sea salt
- Instead of White Pepper: Black pepper
- Instead of Neutral Oil: Canola oil
- Instead of Chili Dipping Sauce: Sriracha mixed with honey
Equipment Needed
- Deep Frying Pot
- Wire Rack
- Cooking Thermometer
- Mixing Bowls
- Tongs
- Paper Towels
- Plate
Critical Steps — Do Not Skip
- Maintain oil temperature at 180 °C; too low yields soggy coating, too high burns the cereal.
- Ensure prawns are completely dry before coating to prevent the crumbs from sliding off.
Chef Tips from the Video
- Use plain cornflakes for a neutral flavor; add a pinch of smoked paprika to the coating for extra depth.
- For extra crunch, add a tablespoon of toasted sesame seeds to the cereal mixture.
- Serve with a squeeze of fresh lime for a bright contrast.
Troubleshooting
Coating falls off during frying
Make sure prawns are dry, dip them fully in egg, and press the cereal mixture firmly. Fry in small batches to keep oil temperature steady.
Prawns are soggy after cooking
Heat oil to the correct 180 °C and avoid overcrowding. Drain on a wire rack instead of paper towels alone.
Cereal coating burns quickly
Reduce oil temperature to 170 °C and monitor closely; cereal sugars caramelize fast.
Storage
Refrigerator: Store in an airtight container for up to 2 days; re‑heat in a hot oven (180 °C) to regain crispness.
Freezer: Coated raw prawns can be frozen on a tray for 1 month; fry from frozen, adding 1‑2 minutes to cooking time.
Room temperature: Not recommended; the coating loses crunch quickly.
Make-Ahead Tips
- Crush the cornflakes and mix the dry coating up to 1 day ahead; keep sealed.
- Coated raw prawns can be frozen on a tray, then transferred to a zip‑top bag for later frying.
Frequently Asked Questions
What is the cultural significance and history of Cereal Prawns in Singaporean street food cuisine?
Cereal Prawns originated in Singapore’s hawker centres as a playful twist on classic fried seafood, using locally available breakfast cereal to add crunch and a subtle sweetness. The dish reflects Singapore’s love for inventive fusion, turning everyday ingredients into gourmet‑level bites.
What are the traditional regional variations of Cereal Prawns in Singaporean cuisine?
While the core concept stays the same, some stalls use rice‑flake cereal, others use cornflakes, and a few add a touch of curry powder or chili powder to the coating. In Peranakan‑inspired versions, a drizzle of tamarind glaze is added after frying.
How is Cereal Prawns traditionally served in Singapore hawker centres?
They are typically served on a small plate with a side of sweet‑chili dipping sauce and a wedge of lime. The prawns are eaten hot, straight from the fryer, and shared among friends as a snack or starter.
What occasions or celebrations is Cereal Prawns associated with in Singapore culture?
Cereal Prawns are popular as a casual snack during night markets, after‑work gatherings, and festive hawker festivals. They’re also a favorite “late‑night” bite after drinks.
What authentic ingredients are essential for traditional Cereal Prawns versus acceptable substitutes?
Authentic ingredients include fresh large prawns, plain cornflakes or rice cereal, and a neutral oil for deep frying. Substitutes can be any similar‑crunch cereal (e.g., Panko) and other neutral oils like canola, but using real Singapore‑style cornflakes preserves the original flavor profile.
What other Singaporean dishes pair well with Cereal Prawns?
Cereal Prawns pair nicely with other hawker favourites such as Hainanese chicken rice, satay skewers, and a cold glass of barley‑water or teh tarik to balance the richness.
What are the most common mistakes to avoid when making Cereal Prawns at home?
Common errors include using wet prawns, which cause the coating to slide off, frying at too low a temperature, which makes the coating soggy, and overcrowding the pot, which drops the oil temperature. Follow the critical steps for drying and temperature control.
Why does this Cereal Prawns recipe use cornflakes instead of traditional breadcrumbs?
Cornflakes provide a lighter, airier crunch and a subtle sweetness that traditional breadcrumbs lack. The cereal’s texture stays crisp even after frying, delivering the signature bite that defines the Singaporean version.
Can I make Cereal Prawns ahead of time and how should I store them?
Yes. You can coat the prawns and freeze them on a tray; fry directly from frozen, adding a minute or two to the cooking time. Cooked prawns can be refrigerated for up to two days and reheated in a hot oven (180 °C) to restore crispness.
What does the YouTube channel Sorted Food specialize in?
The YouTube channel Sorted Food specializes in collaborative cooking challenges, recipe development, and food‑culture explorations, often featuring a group of friends experimenting with dishes from around the world while providing practical cooking tips for home cooks.
How does the YouTube channel Sorted Food's approach to Singaporean cuisine differ from other cooking channels?
Sorted Food blends humor, group dynamics, and detailed technique breakdowns, focusing on recreating high‑end restaurant dishes at home. Their Singapore episodes emphasize street‑food authenticity and the challenge of sourcing ingredients in the UK, unlike many channels that simply present recipes without the cultural back‑story.
Last updated: August 25, 2026
