Cereal Prawn

I am officially in love. After fated fling with curry leaves and curry puffs, I am introduced to another beautiful dish with these fragrant leaves. Where were thou all my life, I wonder. When Pai went to the market to get the leaves, I specifically requested for a big bunch of curry leaves, with biggest stem (or branch) still intact. I hope to grow these babies in our front yard.

Pai came back with these. I couldn’t be happier. After carefully removed most of the leaves for the dish, I quickly stuck the branch to potted compost. With my fingers crossed. I should be able to tell if this easy trick works in a week time.

The next dish to be featured is Cereal Prawn, or Nestum Prawn. Also known as Udang Nestum. It is a famous dish in any Chinese restaurants originated from our neighboring country. There is always something special about deep-fried prawns in batter. In this dish, the richly textured condiments are added, namely crunchy grain oat flakes, chili slices and fresh curry leaves. These are stir-fried in heaps of butter. Absolutely finger-licking good. I don’t know if any other brand of oat works, but I believe Nestum Original is always used for this.

Do you think you can love this dish? I couldn’t keep poking on the cereal the whole time I was shooting this. Unfortunately, the cereal got a bit soggy at the end of the shooting session. I threw the pan into pre-heated oven for a couple of minutes and the whole thing just crunched back up.

Get the freshest prawns. Devein and skin, leaving the tail intact. Marinade with pepper and salt for 30 minutes.

Add egg into the prawn.

Dust prawns with shifted flour and corn flour.

Deep-fry in hot oil till golden, about 3 minutes.

I love the color to be pale gold. Some do like the prawns to be really yellowish and golden – they add custard powder into the marinade ingredients. When extra crunch is preferred, the prawns are fried twice. I, on the other hand, like my prawns to be simple.

Get a couple of salted egg, rinse the yolks with cold water. Try to mash the yolks with fork into smaller bits.

Melt some butter in a wok.

When the butter is warm enough, toss in egg yolks.

Cook till the color of the yolks turn solid and the butter starts to bubble. Add curry leaves.

And sliced chilies.

Season with sugar.

And the last, and most important ingredients, Nestum cereal.

Work quickly and stir-fry everything till the butter dries up, fully soaked by the cereal. Cook till the cereal turn golden. Take care not to overcook. Burnt cereal is not sightly. Toss cooked prawns into the wok. Mix well and remove from heat.

Serve with steamed rice and some Chinese-style soup. Restaurant-style cooking, in a jiff!


Cereal Prawn, Udang Nestum

Makes 4 servings


500 g prawn
1/2 tsp salt
1/4 tsp white pepper
1 egg, lightly whisked
2 tbsp all purpose flour
2 tbsp corn flour
2 tbsp margarine, or butter
2 salted egg yolks
3 red chilies, sliced thinly, diagonally
50 g curry leaves
1 tbsp sugar
50 g Nestum cereal original


Remove heads, skin and devein prawns, leaving the tail intact.
Marinade prawns with salt and pepper for 30 minutes.
Heat cooking oil in a wok. Dip prawns in egg and dust with shifted flour and corn flour.
Deep-fry prawns in hot oil for 3-4 minutes till golden.
Drain on paper towel and set aside for later use.

Melt butter in a wok. Add mashed salted yolks into hot butter. Stir-fry for a couple of seconds.
Add curry leaves, sliced chilies, sugar and Nestum cereal.
Quickly stir-fry for 2 minutes, till cereal changes color, feels light and crunchy.
Toss in fried prawn. Mix well and remove from heat.

Other links for inspiration:

Cereal prawn with cereal prawn mix

Malaysian cereal prawn

| More |

19 Responses to “Cereal Prawn”

  1. 1

    Dewi — June 14, 2011 @ 8:24 am

    That looks really delicious. I am not so sure if I can find this type of cereal here. I am bookmarking this recipe. Thank you :)

  2. 2

    mycookinghut — June 14, 2011 @ 12:53 pm

    I love nestum prawns! I can imagine the taste and fragrant of this dish!

  3. 3

    Pierre — June 16, 2011 @ 8:44 am

    Oh my god!!!! You are officially my new favourite blog. Gileeee enak banget makan2annya. N the foto, so enticing!

    Your recipes are well-thought out too. It all makes sense and I am learning more and more. Thanks!

  4. 4

    noobcook — June 17, 2011 @ 2:38 am

    aiyah, I am super hungry now after seeing this…. so perfect looking with the curry leaves and egg yolk!!!

  5. 5

    zenchef — June 18, 2011 @ 6:20 am

    This is absolutely gorgeous, Jun. I can only imagine how delicious it is.
    I’m gonna look for the ingredients and try it.

  6. 6

    Nami @ Just One Cookbook — June 20, 2011 @ 12:03 am

    Beautiful dish as always. You have wonderful recipes AND pictures. It’s hard to find a website that has both together you know…. :-)

  7. 7

    Lynda - TasteFood — June 21, 2011 @ 8:18 am

    Gorgeous photos and recipe! This looks like great party food.

  8. 8

    Holly — June 21, 2011 @ 12:19 pm

    Your photography is so gorgeous. Also, great job showing the steps, I actually feel confident enough to pull this dish off! Definitely looking forward to perusing the rest of the site!

  9. 9

    Farina @ SaltNTurmeric — June 27, 2011 @ 9:46 am

    Hi Jun! Been awhile since i bloghopped and I figured Id check out your wonderful blog. I recently had nestum prawn too! Well, i didnt make them myself but a friend made them for me and I am in love with it! Thanks for the recipe. Id def make some soon. Very soon. ;)

  10. 10

    Helen McHargue — July 2, 2011 @ 2:31 pm

    We have this every time we are Singapore. I’ve tried to make it with a mix – didn’t know about the salted egg yolks. Great photos.

  11. 11

    Swee San @ TheSweetSpot — July 4, 2011 @ 12:07 am

    love this dish!

  12. 12

    Aisha Omer — November 26, 2011 @ 12:52 pm

    wooooow sooooo nice dishs i’d love to try and learn more of Indochina dishs as i like to know that i’m egyptian and want to share kitchen experience with you , inshaa Allah

  13. 13

    Eper — May 31, 2012 @ 2:53 am

    Hi! What we have here in the Philippines if Nestle Nesvita (cereal drink). Do you think I can substitute this for Nestum cereal original?

  14. 14

    natalia — August 9, 2012 @ 2:04 pm

    Hi I have been looking for this recipe. My question is, which nestum cereal do you use as there are so many different kind. Thank you

    • Jun replied: — September 26th, 2012 @ 11:03 pm

      I always use original. Happy cooking!

  15. 15

    Ed — July 25, 2013 @ 11:48 pm

    Salted eggs to be cooked 1st before mashing them up?

    • Jun replied: — August 15th, 2013 @ 5:49 am

      No need to cook salted egg yolks. Just mash them up with a fork.

  16. 16

    Indochine Kitchen – Cereal Prawn | Wok & Bowl — October 21, 2014 @ 8:44 pm

    [...] we don’t just want food to taste great, we also want it to look amazing. Indochine Kitchen shows you how to cook more than the ordinary dishes step by step. This recipe is my [...]

  17. 17

    Crispy Nestum Cereal Chicken Wings - Foodie Story — March 10, 2015 @ 6:27 am

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