Crispy Butter Cereal Squid
Prep time
Cook time
Total time
One of Singapore's most popular dish, using squid instead of prawns. Tossed in a buttery cereal mix, and perfumed with the fragrant of laksa leaves, this dish is definitely a popular hit on the dining table.
Recipe type: Seafood
Cuisine: Chinese
Serves: 4 servings
  • 2 large squid (approx. 400 g) – clean and cut into bite size
  • ½ tsp salt
  • 1 egg
  • 2 tbsp plain flour
  • 2 tbsp corn flour
  • Dash of white pepper
  • Oil for deep frying
  • Crispy Cereal Mix:
  • Curry leaves – about 20 leaves
  • 1 red chilli or chilli padi – sliced
  • 3 tbsp (36 g) unsalted butter
  • 1 egg yolk – lightly beaten
  • 1 cup Nestum Cereal (original)
  • 1 tbsp milk powder
  • 1 tsp chicken powder (I'm using Knorr brand)
  • 1 tbsp sugar
  • ½ tsp salt
  1. In a bowl, mix the egg, salt, pepper, two types flour with the squid and let it marinade for 10 mins.
  2. In a wok or deep pan, heat up some oil (approx. 2 cups) to smoking point. You’ll need the oil to be really hot. Gently add the squid to avoid splatter. Deep fry for 2 mins until golden brown. Drain and set aside.
  3. Remove the oil from the wok and melt the butter. Add in the curry leaves, chilli and fry for 30 seconds.
  4. Drizzle the egg yolk into the wok and keep stirring constantly so the egg yolk will become thin strands.
  5. Add in the rest of the ingredients for the cereal mix and cook under medium heat until light golden brown. It should take less than 1 minute. Be careful not to burn the cereal.
  6. Turn off heat and add in squid. Mix well and serve.
Recipe by Bear Naked Food at