Thursday, 18 October 2012

Malaysian Butter Prawn Recipe (step by step photos)

Butter prawn is one of the most popular seafood dish in Malaysia and Singapore. This dish is so delicious and easy to make. 

  • 1/2 kg large prawn, deveined, tail-on, head-on (cut out the eyes part) 
  • A handful of curry leaves 
  • 3 tablespoons butter 
  • 6 bird’s eye chilies, finely chopped 
  • 3 to 4 cloves of garlic, finely chopped 
  • 6 tablespoons of grated coconut, dry fried until golden brown 
  • 1/2 teaspoon salt 
  • 1 teaspoon sugar 
  • 1/2 teaspoon light soy sauce 
  • Oil for deep frying 


1. Heat oil in deep-fryer or large wok to 190 degrees C. Carefully 
    place prawn in the hot oil. Deep fry until golden brown on all 
    side, about 1 1/2 minutes. Use a slotted spoon to remove 
    from oil. Drain on paper towels. Set aside. 

2. In a wok melt the butter over medium-high heat. Add in bird’s 
    eye chilies curry leaves, garlic, and salt. Stir fry for 2 minutes 
    or until aromatic. Mix in prawn, sugar, light soy sauce and 
    grated coconut. Increase heat to high. Stir fry quickly to coat 
    the prawn with the mixture about 1 to 2 minutes. Turn the 
    heat off and served hot.

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