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Butter Prawn


4 people


20 minutes



– 1 lb. (400 g) 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

Step 1

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.

Step 2

Heat up a skillet with the oil, pan fry the prawn until the shells turn white but not completely cooked. Drain and set aside.

Step 3

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.

Step 4

Dish out and serve immediately.

Butter Prawn is a Malaysian recipe that is buttery, salty, sweet, spicy, and garlicky. The main ingredients are prawn, butter, grated coconut and curry leaves.

Thick Brush Stroke



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