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Ingredients
1 lb large prawns
Oil for deep frying
3 tablespoons butter
6 bird’s eye chilies (chopped)
3 sprigs of curry leaves (use only the leaves)
3 cloves garlic (finely chopped)
1/2 teaspoon salt
1 teaspoon sugar
1/2 teaspoon soy sauce
1 tablespoon Chinese cooking wine (rice wine preferred)
6 tablespoons of grated coconut (dry fried until golden brown)
Leave the prawn heads and shells on but chop off the eyes part. Slit down the back to remove the veins. Pat dry. Heat oil and deep fry the prawns. Drain and set aside.
Melt the butter, add bird’s eye chilies, curry leaves, garlic, salt and fry for 2 minutes or until fragrant. Add prawns, sugar, soy sauce, wine, and grated coconut. Cook over high heat for 1-2 minutes, stirring frequently. Serve immediately.
Recipe adapted from “The Food of Malaysia: Authentic Recipes from the Crossroads of Asia.”
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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