Malaysian Butter Prawn
Butter Prawn is a delicious Malaysian recipe that you can commonly find in local restaurants.
It combines the best of Malay, Chinese, Indian, and western ingredients; this is a knockout dish in terms of taste, smell, and presentation.
Every bite of the prawn reveals layer upon layer of complex flavors. It’s buttery, salty, sweet, spicy, and garlicky working off one another seamlessly and perfectly.
This recipe is truly Malaysian and the taste is simply scrumptious and mouthwatering!
Other Malaysian Recipes You Might Like
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 recipes.
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.
Another key ingredients is grated coconut, which adds amazing taste to the recipe.
How Many Calories per Serving?
This recipe is only 253 calories per serving.
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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- 1 lb. prawn, for example: tiger prawn
- 1 tablespoon oil
- 3 tablespoons unsalted butter
- 3 cloves garlic (finely chopped)
- 3 sprigs curry leaves (use only the leaves)
- 1-2 small bird's eye chilies (pounded, optional)
- 1 tablespoon oyster sauce
- 1 tablespoon Chinese cooking wine (rice wine preferred)
- 1 teaspoon sugar
- 3 dashes ground black pepper
- 6 tablespoons grated coconut (dry fried until golden brown)
- Leave the prawn heads and shells on but chop off the eyes part. Cut the legs with scissors. Slit down the back to remove the veins. Pat dry.
- Heat up a skillet with the oil, pan fry the prawn until the shells turn white but not completely cooked. Drain and set aside.
- Melt the butter, add the garlic, curry leaves, bird's eye chilies (if using). Stir fry for 1 minute or until aromatic. Add the prawn, oyster sauce, wine, sugar, black pepper and grated coconut. Cook over high heat for 1-2 minutes, stirring frequently.
- Dish out and serve immediately.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
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Can i replace grated coconut with nestum?
Yes you can!
Where to find curry leaves in OC area?
This looks delicious. Thank you
The easiest and tastiest prawn recipe I have ever done. Thanks very much.
Looks so yummy. Send me some, please
Yes, Keropok Man, send them over please. :)
hmmm mum’s place had curry leaves, serai, all the different different dauns in her garden.
then when we are not staying at home, even pandan leaves have to go and buy. sigh. took things for granted. but good thing, all these are available at the wet market or supermarkets. *big grin*
you really want nestum posted over? haha…