Chili Crisp Corn Flakes Shrimp

Set up the coating station, combine flour and cornstarch on a small tray or plate. In another shallow bowl, whisk the egg.

Heat enough oil for a shallow fry (about 1” depth) in a large wok or pan.

Add the shrimp to a bowl and pour the whisked egg, combining to coat.

Dust the egg coated shrimp with the four/ cornstarch mixture and repeat for all.

Once the oil is hot, carefully add the shrimp in a single layer.

Cook for 1 minute on each side or until cooked through. Repeat until all the shrimp are cooked.

Transfer the shrimp to a lined tray to drain.

Pour the excess oil out of the pan and wipe the pan clean.

Place the pan back on a medium heat and add the butter to melt and sizzle slightly.

Add the basil leaves and cook till it starts to pop.

Add the white pepper, sugar, salt, bouillon powder, chili crisp and milk powder. Stir quickly to incorporate and proceed to add all the crushed corn flakes.

Stir well to make sure the corn flakes are coated well.

Remove from heat and add all the cooked shrimp back into the pan, tossing constantly until the prawns are coated.

Transfer to a serving plate.