Monday, February 25, 2008
Butter Cornflakes Cereal Shrimps
15 large shrimps, deveined
Cornstarch to coat the shrimps before deep-frying
4 Tbsp. butter
3-5 bird eye chilies, sliced
A handful of curry leaves (omit this if you can't find it)
1 cup of cornflakes, lightly crushed
3 Tbsp. non-dairy creamer (powder form)
1 1/2 tsp. sugar
1/4 tsp. salt
1/2 tsp. chicken stock granules (add more salt if omit this)
Dash of white pepper
1. Measure and mix (B) in a bowl. Set aside.
2. Coat the shrimps with cornflour and deep-fry in hot oil until golden and cooked. Dish out and set aside. Throw away the oil.
3. Heat wok, add in the butter, stir til it melted and add (A). Fry til fragrant. Then add (B), stir continuously to mix (be careful not to burn the creamer) and add the shrimps. Mix well and dish out to serve. Enjoy!
This dish is spicy from the chili and infuse with the fragrant of butter, curry leaves & milk and crunchy bite from the cornflakes and a tad sweet from the sugar, definitely worth a try!