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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.