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Butter Prawn is a relatively new Malaysian creation–combining the best of Malay, Chinese, Indian, and western ingredients, this is a knockout dish in terms of taste, smell, and presentation.
Other than prawn, the key ingredient of this dish is curry leaf. Highly aromatic in nature, curry leaf is widely used in southern Indian cuisine and Malaysian cuisine. The exotic scent of these dark green leaves saturates coconut milk based curries with rich fragrance and perks up seafood dishes such as Butter Prawn and Black Pepper Crab.
The brown bits in the picture are killer in taste–the toasted kerisik (grated coconut) reveals layer upon layer of complex flavors–buttery, salty, sweet, spicy, and garlicky working off one another seamlessly and perfectly.
This concoction is truly Malaysian and the taste is simply heavenly.
(Click Page 2 for the Butter Prawn Recipe)
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YesI did delete the post because I don’t want any trouble. thanks
Rasa Malaysia
I know you have updated this recipe ages ago, but i just found you, which is very exciting!
I cant find grated coconut in australia, i have coconut powder, will it do the job? what are the alternatives? Thanks
Coconut powder will not work, I am afraid. Sorry.
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Hey,
We just tried your recipe and it is delicious! Thank you for posting the recipe WITH THE PICTURE and making it short and easy to understand :)
Thanks again,
Dileep & Dinali
You’re most welcome! Besides this butter prawn recipe, have you tried my other prawn recipes? They are all very good :)
Gosh this is really food porn! hahaha! I have tried your recipes (kung pao shrimp and chicken, and malaysian curry chicken so far) and I absolutely love them! My aim is to learn a new recipe every week….
Butter prawns looks sinfully delicious…hahaha! Might be next on my list!
This is HEAVEN! and it’s easy and fast… I’m staying in Denmark so imagine how great it was to make and eat this…
Wonderful recipe! Thanks
Thanks for the comment.
Wow, the cooking method of this dish is great, I’ll try it later and I hope it tastes the way it look. Thanks for sharing!
I made this for dinner tonight and my husband and I love it so much that 1 pound of large shrimp isn’t enough! Can’t wait to make more next time..thanks!
hi,i really love this food when ive worked in brunei 10 years ago.can i use dessicated coconut?thanks in advance.
Yes, you can use dessicated coconut.
Pingback:Butter Prawns Malaysian Style « HUBBYWIFEYDOTCOM
Hi, I had a great recipe 20 years ago for “curry prawns cooked with Tempoyak” once but have since lost it when I moved house. Is there anyway that I can get the recipe again (and I promise I wont ever lose it again)?
This recipe is really great I love the prawns,just tried it.
Made this on Sunday and man was it good!
hallo bee….just would like to ask what i could substitute for curry leaves? thanks! i super love the vietnamese beef :) its always a hit!! thanks so much!
Thanks i am from Singapore, i have seem yr butter prawns
recipe, it easy and simple to cook, thanks hope u will
provide more recipes in future