Learn More

Butter Prawn

Yield

4 people

Time

20 minutes

Arrow

Ingredients

– 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

Visit

Arrow

RASA MALAYSIA

easy delicious recipes