Yield: 4 people

Butter Prawn

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.

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

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

Instructions

  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.
  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.
  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.
  4. Dish out and serve immediately.

Notes

Recipe adapted from "The Food of Malaysia: Authentic Recipes from the Crossroads of Asia."

Nutrition Information

Yield

4

Serving Size

4 people
Amount Per Serving Calories 253Total Fat 15gSaturated Fat 10gUnsaturated Fat 0gCholesterol 308mgSodium 1292mgCarbohydrates 4gFiber 1gSugar 2gProtein 24g