Last Sunday we were treated to a scrumptious and lavish spread of home-cooked deliciousness by my Uncle Simon and Aunt Aileen.
|my uncle Simon and aunt Aileen cooking|
They prepared chili crabs, popiah (Singapore-style DIY spring roll), cockles, fried sweet bread rolls, cereal shrimp, and a dessert of lime ice jelly. YUMMMMMM!!!
My uncle Simon knows Zach and I are avid cooks ourselves, so he generously shared his recipe for cereal shrimp. If you're looking for something different to do with shrimp, why not try this signature Singapore dish?
1/2lb raw, deveined, peeled shrimp
3 red hot chili pepper
2 stalks curry leaves (or thai basil leaves)
4 tbsp butter, divided
1 cup oats, toasted
1/2 cup corn flour
1 tsp salt
1/2 tbsp sugar
1 tsp chicken bouillon granules
Rinse shrimps and pat dry.
Heat oil to about 350F (till it forms tiny bubbles when you test it with a chopstick). Coat shrimp with corn flour and deep fry briskly (so not overcooked). Remove and set aside.
Heat pan and melt half of the butter. Stir in oats and fry over low heat until oats turn golden brown and fragrant. Remove and set aside.
Use remaining butter to cook the red pepper and curry (or basil) leaves. Mix in salt, sugar, and chicken bouillon granules, cook until fragrant. Add shrimp and combine well. Toss in the oats to coat well.