You’ll Need
For the Prawns
650g raw peeled king prawns, tails on
1 tbsp light soy sauce
1 egg white
70g cornflour
1 tbsp vegetable oil
For the Cereal Butter
50g unsalted butter, melted
50g plain oat cereal, lightly crushed
20g skimmed milk powder
2 sprigs curry leaves
2 red chillies, finely sliced
1 garlic clove, finely grated
1 tbsp soft brown sugar
1/2 tsp fine sea salt
Optional but dangerous
Lime wedges
Steamed jasmine rice
Cold Malaysian lager
Method
Mix the prawns with the soy sauce and egg white.
Add the cornflour and oil and toss until the coating looks rough and dry.
Preheat your air fryer to 200°C.
Air fry the prawns in a single layer for 7-8 minutes, turning once.
Mix the melted butter with the cereal, milk powder, curry leaves, chilli, garlic, sugar and salt.
Spoon the cereal mixture into a shallow heatproof tray.
Air fry at 180°C for 3 minutes, stirring once, until fragrant and lightly toasted.
Toss the prawns through the hot cereal butter and cook for 1-2 minutes more.
Serve immediately while the crumb is crisp and the prawns are juicy.