Some dishes stay with you. Singapore cereal shrimp- crispy fried prawns tossed in buttery, golden Nestum cereal with curry leaves and chili is one of them. I first had it at Keng Eng Kee in Bukit Merah, a legendary zi char restaurant that's been drawing crowds for years. One bite and I was hooked: sweet, savory, fragrant, with a crunch that somehow stays crispy long after the shrimp is gone.
Seafood at restaurants adds up fast. Learning to make this at home was one of the best cooking decisions I've made. If you love this style of cooking, the cereal butter tofu uses the exact same technique with a vegetarian twist.
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Jump to:
- What is Zi Char?
- Why You'll Love This Recipe
- What Is Nestum Cereal, and Where to Find It?
- Ingredients
- How to Make Cereal Butter Shrimp (Step by Step)
- Rose's Tips + Common Mistakes
- Variations
- What to Serve with This
- Recipe FAQs
- More Seafood Recipes To Try
- Did you try this recipe?
- Singapore Cereal Shrimp (Butter Prawn)
What is Zi Char?
Zi char, sometimes spelled tze char, is a style of casual Chinese home cooking popular in Singapore and Malaysia. The name comes from Hokkien and roughly means “cook and fry,” which fits the fast, high-heat wok cooking behind the dishes.
Zi char spots are casual, built for sharing, and usually packed with family-style dishes like black pepper crab, sweet and sour fish, sambal vegetables, and cereal prawns. The food feels simple and everyday, but the cooking still takes real skill, especially when it comes to wok heat.
Why You'll Love This Recipe
- That crunch is real. Nestum cereal toasted in butter stays crispy for hours — far longer than breadcrumbs or panko. It clings to the shrimp and doesn't go soggy.
- The aromatics do serious work. Curry leaves and bird's eye chili in hot butter create a fragrance that fills the whole kitchen. It's one of the most recognizable smells in Southeast Asian cooking.
- Done in 30 minutes. This is a fast dish once your mise en place is set. The frying and toasting happen quickly — it all comes together at the end.
- Restaurant dish, home kitchen price. Seafood at a zi char restaurant adds up. This makes 4–6 servings for the cost of one restaurant order.
What Is Nestum Cereal, and Where to Find It?
Nestum is what gives this dish its signature coating. It’s a Southeast Asian instant cereal made from wheat, rice, and corn, and the flakes toast up crisp and buttery in the pan.
That texture is the reason it matters. Rolled oats turn soft, cornflakes are too thick and sweet, and panko gives a totally different result.
In the US, you can usually find Nestum at Filipino or Asian grocery stores, some international aisles, or online. If you really can’t find it, uncooked instant oats are the closest substitute, though the texture will be a little rougher.
Ingredients
Fried Shrimp
- Large/ Jumbo Shrimp or Prawn. ostco shrimp totally works. Head-on looks extra fancy, but head-off is way easier to eat.
- Egg white - helps the cornstarch stick so you get that light, crispy shell.
- Cornstarch (aka corn flour in some countries) – the secret to that crunchy, not-bready coating.
- Neutral cooking oil – vegetable, canola, or peanut oil. You want something that can handle frying without smoking.
Cereal Mixture
- Nestum Multi-Grain Cereal - the classic for Singapore cereal shrimp. You want instant cereal flakes, not granola.
- Powdered/ Confectioner's Sugar or White Sugar - adds that signature sweet-savory vibe. Powdered melts fast; white sugar gives a tiny bit more crunch.
- Milk Powder - makes the coating taste creamy and “buttery” even before the butter shows up.
- Beef powder or crumbled beef bouillon – the salty umami boost that makes the cereal topping taste like restaurant-style zi char.
⚠️ Don't use: Regular rolled oats, granola, or sugary cereals like Frosted Flakes—they don't work!
Aromatics
- Salted butter — do not reduce this. Butter is what toasts the cereal and gives this dish its character.
- Neutral oil — added with the butter to raise its smoke point so it doesn't burn
- Garlic, minced
- Curry leaves — not dried, not curry powder. Fresh curry leaves are what create that signature aroma. Find them at Indian grocery stores or Asian supermarkets.
- Bird's eye chilies, sliced — adjust to your heat preference
See recipe card for quantities.
How to Make Cereal Butter Shrimp (Step by Step)
- In a bowl, combine the prawns, egg white, salt, and white pepper.
- Place the prawns in a bowl of cornstarch and roll them around to coat. Then, tap the bowl gently to remove any extra cornstarch.
- Heat enough oil in a wok or deep frying pan over medium-high heat. Once the oil is hot, deep fry the prawns until they turn golden and are cooked through. This should take about 2-3 minutes. Be careful not to overcook them. Remove the prawns and drain on paper towels. Set aside.
- Prepare the cereal mixture.
- In a clean wok or large pan, melt the butter with the cooking oil over medium heat. Add the minced garlic, curry leaves, and bird's eye chilies (if using). Stir-fry until fragrant, about 1-2 minutes. Add the Nestum cereal, milk powder, sugar, and salt. Stir continuously and toast the cereal mixture until it turns golden brown and crispy. This should take about 3-4 minutes.
- Add the fried prawns back into the wok with the cereal mixture. Toss everything together, ensuring the prawns are well coated with the cereal mixture and serve your Singapore Cereal Shrimp while hot and crispy!
Rose's Tips + Common Mistakes
- Shell-on or shell-off? Traditional zi char cereal prawns are served shell-on , the cornstarch-coated shell fries up crispy and is meant to be eaten. It adds texture and keeps the shrimp meat juicier. Shell-off is easier to eat and still delicious, especially if you're cooking for guests who aren't used to eating shells. Either works just decide before you start and be consistent.
- Don't burn the cereal. This is the most common mistake. Once you add the Nestum to the hot butter, it toasts fast, 3 to 4 minutes on medium heat, stirring constantly.
- Fry in batches. Crowding the pan drops the oil temperature and steams the shrimp instead of frying them. Work in two or three batches and give each piece space. It takes an extra few minutes but makes a real difference in crispiness.
- Add the shrimp last. Make sure the cereal is fully toasted and golden before you add the shrimp back in. Adding them too early means they'll overcook while you're still toasting the cereal.
- Drain well after frying. Excess oil in the shrimp will make the cereal coating soggy when you toss them together. Let them rest on paper towels for at least a minute before adding them back to the wok.
Variations
- Cereal Chicken: Try this method with my Crispy Chicken Karaage.
- Cereal Fish Fillet: Use firm white fish like cod or halibut instead of shrimp, creating a flaky, delicate alternative with the same addictive crunch.
- Spicy Cereal Shrimp: Add chopped chili padi (bird's eye chili) or extra chili flakes for a fiery version that packs heat along with the signature crunch.
- Cereal Tofu: For a vegetarian option, use tofu cubes, frying them until crispy before tossing them in the buttery cereal mixture for a plant-based delight.
- Cereal Prawns with Salted Egg: Combine the popular salted egg yolk sauce with the cereal topping to create a richer, more indulgent flavor combination with the shrimp.
What to Serve with This
- Steamed Jasmine Rice: The simplicity of steamed rice pairs perfectly with the rich, buttery cereal shrimp, soaking up all the flavors for a satisfying meal.
- Stir Fried Green Beans: A side of stir-fried green beans with garlic offers a refreshing, light contrast to the rich and savory shrimp dish.
- Homemade Chili Garlic Oil: Adds a delightful spice enhancing the flavor even more.
- Egg Fried Rice: Serve your cereal shrimp with egg fried rice for a heartier option, complementing the dish with fluffy, flavorful rice mixed with scrambled eggs and veggies.
- 15- Minutes Garlic Noodles: Toss together buttery garlic noodles for a rich and flavorful pairing that complements the crunchy shrimp perfectly.
- Asian Pickled Vegetables: Tangy pickles cut through the richness of the flavor.
Recipe FAQs
The exact inventor of cereal prawns is unknown, but the dish is believed to have originated in Singapore or Malaysia. It likely emerged from chefs or home cooks experimenting with local ingredients, combining crispy Nestum cereal with prawns and aromatic seasonings. Over time, it has become a popular dish in both cuisines.
Yes, you can substitute prawns with chicken, tofu, squid, or a mix of vegetables like cauliflower, broccoli, and bell peppers.
Yes, you can use firm tofu or a mix of vegetables like cauliflower, broccoli, and bell peppers for a vegetarian version.
To prevent sogginess, reheat the prawns in an oven rather than a microwave, which helps retain their crispiness.
Yes, if you do not have milk powder, you can either omit it or use non-dairy creamer powder or coconut milk powder as substitutes.
You can find Nestum cereal at Asian grocery stores (like H Mart, 99 Ranch, or local Asian markets), on Amazon, or at some international sections of Walmart or Target.
Cereal shrimp stays at peak crispiness for about 1-2 hours after cooking if left at room temperature. The cereal coating will gradually soften as it sits, which is why this dish is best served immediately. Reheating in an oven (not microwave) can restore some crispiness.
More Seafood Recipes To Try
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Singapore Cereal Shrimp (Butter Prawn)
Equipment
- 1 frying pan or wok
Ingredients
Fried Shrimp
- 700 grams large shrimp
- 1 whole egg or egg whites
- ½ cup cornstarch or corn flour
- 1 cup cooking oil
- salt and white pepper
Cereal Mix
- ¾ cup Nestum Cereal
- 1 teaspoon powdered sugar
- 2 tablespoon Milk Powder
- 1 teaspoon beef powder
- ½ teaspoon salt
- ¼ teaspoon white pepper
Others
- ½ cup butter
- 3 cloves garlic
- 1 stalk curry leaves
- 2 tablespoon avocado oil or any neutral oil
- 3 pieces bird's eye chili
Instructions
Fry the Shrimps
- In a bowl, combine the shrimp, egg white, salt, and white pepper.700 grams large shrimp, 1 whole egg, salt and white pepper
- Place the shrimps in a bowl of cornstarch and roll them around to coat. Then, tap the bowl gently to remove any extra cornstarch.½ cup cornstarch or corn flour
- Heat enough oil in a wok or deep frying pan over medium-high heat.1 cup cooking oil
- Once the oil is hot, deep fry the shrimps until they turn golden and are cooked through. This should take about 2-3 minutes. Be careful not to overcook them.
- Remove the shrimps and drain on paper towels. Set aside.
Prepare the Cereal Mixture
- In a clean wok or large pan, melt the butter with the cooking oil over medium heat.½ cup butter, 2 tablespoon avocado oil
- Add the minced garlic, curry leaves, and bird's eye chilies (if using). Stir-fry until fragrant, about 1-2 minutes.3 cloves garlic, 1 stalk curry leaves, 3 pieces bird's eye chili
- Add the Nestum cereal, milk powder, beef powder, sugar, and salt. Stir continuously and toast the cereal mixture until it turns golden brown and crispy. This should take about 3-4 minutes.¾ cup Nestum Cereal, 1 teaspoon powdered sugar, 2 tablespoon Milk Powder, 1 teaspoon beef powder, ½ teaspoon salt, ¼ teaspoon white pepper
Combine Shrimp with Cereal Mixture
- Add the fried prawn or shrimp back into the wok with the cereal mixture.
- Toss everything together, ensuring the shrimps are well coated with the cereal mixture.
- Stir-fry for another 1-2 minutes to combine the flavors.
Serve
- Transfer the cereal prawns to a serving plate.
- Garnish with extra curry leaves and sliced chilies if desired.
- Serve immediately while hot and crispy.
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Notes
- Use dry shrimp: Pat the shrimp very dry before coating. Moisture = soggy cereal.
- Don’t overcook the shrimp: They only need 2–3 minutes. Overcooked shrimp turn rubbery fast.
- Shake off extra cornstarch: A light coating keeps the shrimp crisp, not gummy.
- Toast the cereal gently: Medium heat and constant stirring prevent burning.
- Drain before tossing: Let fried shrimp sit on paper towels for a minute so oil doesn’t soak into the cereal.
- Nestum matters: Instant cereal flakes work, but Nestum gives the most authentic flavor and crunch.
- Milk powder is optional: Skip it if needed, but it adds that classic creamy, zi char-style taste.
- Best served immediately: This dish is at its crunchiest right after tossing.
