Crispy Oatmeal Shrimp
Taste of Singapore: Cereal Shrimp Made Easy at Home
Recreate the unforgettable taste of the famous cereal shrimp from Singaporean restaurants right in your own kitchen. Using readily available ingredients, we present a crispy and savory oatmeal shrimp dish that’s perfect for special occasions or when entertaining guests. Enjoy a delightful culinary journey to Singapore!
Main Ingredients- 200g Fresh Shrimp (peeled and deveined)
- 100g Rolled Oats (instant or quick oats)
- 1 Egg (separated into yolk and white)
Seasoning & Others- 1 Tbsp Salt (divided)
- 2 Tbsp Sugar (divided)
- 1 tsp Black Pepper
- 30g Unsalted Butter
- 1 Tbsp Cooking Wine (Mirin or Shaoxing wine)
- 3 Tbsp Potato Starch
- 1 Dried Bird’s Eye Chili (adjust to taste)
- 1/2 Red Chili (for garnish)
- Cooking Oil (for deep frying)
- 1 Tbsp Salt (divided)
- 2 Tbsp Sugar (divided)
- 1 tsp Black Pepper
- 30g Unsalted Butter
- 1 Tbsp Cooking Wine (Mirin or Shaoxing wine)
- 3 Tbsp Potato Starch
- 1 Dried Bird’s Eye Chili (adjust to taste)
- 1/2 Red Chili (for garnish)
- Cooking Oil (for deep frying)
Cooking Instructions
Step 1
First, make a slit along the back of each shrimp. In a bowl, combine the shrimp with 1 Tbsp cooking wine, 1 tsp black pepper, 1 Tbsp sugar, and 1/2 Tbsp salt. Gently mix and let it marinate for about 5 minutes. This step helps to remove any gaminess and infuse flavor into the shrimp.
Step 2
Carefully separate the egg yolk from the white. Add only the egg white to the marinated shrimp and mix thoroughly. This will make the shrimp more tender and help the starch adhere better.
Step 3
Coat the shrimp, which are now coated with egg white, evenly with 3 Tbsp of potato starch. Ensuring an even coating is key to achieving a wonderfully crispy texture when fried.
Step 4
Heat a generous amount of cooking oil in a deep pan or pot to about 170°C (340°F). Carefully add the starch-coated shrimp to the hot oil, ensuring they don’t clump together. Fry until golden brown and crispy.
Step 5
Once fried to a golden hue, remove the shrimp from the oil and place them on a paper towel-lined plate to drain any excess oil. Letting them cool slightly will help maintain their crispiness.
Step 6
In a separate bowl, combine 100g of oats with the remaining 1 Tbsp sugar and the remaining 1/2 Tbsp salt. Mix well. This oat mixture will form the savory coating for your shrimp.
Step 7
In a clean pan, melt 30g of unsalted butter with 1 Tbsp of cooking oil over medium-low heat. Once the butter has melted, add the reserved egg yolk and quickly whisk it in, stirring continuously to prevent it from scrambling.
Step 8
Add the prepared oat mixture to the pan with the butter and egg yolk. Stir and toast the oats over medium heat until they are well coated with the butter and become fragrant. Then, add the fried shrimp and quickly toss everything together until the oats evenly coat the shrimp.
Step 9
Finely chop the dried bird’s eye chili and add it to the pan, stirring to combine with the shrimp and oats. This adds a pleasant spicy note to the dish. (Adjust or omit if you prefer less heat.)
Step 10
Transfer the finished oatmeal shrimp to a serving plate. Finely julienne the 1/2 red chili and sprinkle it over the top as a garnish. The vibrant red chili adds a beautiful visual appeal, making the dish even more appetizing.
