Chef Theresa’s Recipe: Cereal Prawns and Malaysian Soft Pancake with Peanuts & Butter (Apam Balik)

Let’s learn authentic Malaysian cooking from Chef Theresa who always loves to share her cooking experiences with Gourmets. This time, Theresa is teaching us two of her signature Malaysian dishes – Cereal Prawns and Malaysian Soft Pancake with Peanuts & Butter (Apam Balik). Of course, you can also book Theresa’s personal chef service to enjoy the taste of Malaysia right at your home!©

Cereal Prawns (Serving for 6)

Medium Size Prawns – 12 pcs
Salt – 2 tsp
Pepper – 1 tsp
Egg – 2 pcs
Plain Flour – 1 tbsp
Corn Flour – 1 tbsp
Sugar – 1 tbsp
Curry Leaves – 20 pcs
Bird’s Eye Chili – 4 pcs
Unsalted Butter – 50 g
Cereal – 1 cup
Chicken Powder – 1 tsp
Milk Powder – 1 tbsp


  1. Cut and clean the prawns. Trim their legs and devein them. Soak the prawns into the beaten eggs.©
  2. Take the prawns out. Add 1/2 tsp of salt, and sieve 1 tbsp of plain flour and 1 tbsp of corn flour onto the prawns. Mix well.
  3. Deep-fry the prawns, then drain aside. Pluck 20 curry leaves. Cut 4 bird’s eye chili.©
  4. Fill the bowl with 1 cup of cereal. Add 1 tbsp of milk powder, 1 tbsp of sugar, 1 tbsp of salt and 1 tsp of chicken powder. Mix well.
  5. Melt 50g of unsalted butter in a pan, add curry leaves, then bird’s eye chili. Add cereal mixture and fry evenly. Lastly, add prawns and mix well. ©

Malaysian Soft Pancake with Peanuts & Butter (Apam Balik)

Milk – 200 ml
Oil – 60 ml
Eggs – 2 pcs
Plain Flour – 160 g
Baking Powder – 3 tsp
Salt – 1/2 tsp
Butter – 25 g
Creamed Corn(Optional) – 3 tbsp
Sugar – 45 g
Peanuts(crushed) – 4 tbsp


  1. Mix 200 ml of milk, 60 ml of oil and 2 eggs together. Then sift 160 g of plain flour, 3 tsp of baking powder, 45 g of sugar and 1/2 tsp of salt into the mixture. Stir well until all ingredients are combined.
  2. Ladle the batter into a pan and spread it out. Cover the pan for 30-60 seconds until small air bubbles appear.©
  3. Add 4 tbsp of Crushed Peanuts, 45g of Sugar, 3 tbsp of Creamed Corn and 25g of butter onto the pancake. Fold the pancake into half once the bottom surface is browned.©
  4. Cut into wedges and best eaten when it is warm.

About Chef Theresa

Chef Theresa is from Kuala Lumpur, Malaysia. She loves Asian cuisine and enjoys sharing her authentic Malaysian dishes with the discerning palette. Her Malaysian home style dishes use fresh ingredients such as turmeric, nutmeg, lemongrass, cinnamon, star anise and chilies and are wholeheartedly prepared to create a flavourful aromatic taste.

Theresa started her private kitchen since March 2016. Her cooking is a passionate rendition of the dishes she loves and her aim is not only to create a delicious meal but an enjoyable experience for all her guests. Her dishes range from mild to spicy according to Gourmets’ taste and she is happy to cater to your request.©

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Want to learn more about our chef’s dishes and have fun together at city’super Culture Club? Check our Facebook event page and join the cooking classes you like!©