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.
Servings: 4 people
Ingredients
- 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
Instructions
- Leave the prawn heads and shells on, but chop off the eyes. Cut the legs with scissors. Slit down the back to remove the veins, then pat dry.
- Heat a skillet with oil and pan-fry the prawns until the shells turn white but are not completely cooked. Drain and set aside.
- Melt the butter, then add the garlic, curry leaves, and bird's eye chilies (if using). Stir-fry for 1 minute or until aromatic. Add the prawns, oyster sauce, wine, sugar, black pepper, and grated coconut. Cook over high heat for 1-2 minutes, stirring frequently.
- Dish out and serve immediately.
Notes
Recipe adapted from "The Food of Malaysia: Authentic Recipes from the Crossroads of Asia."
Nutrition
Serving: 4people | Calories: 253kcal | Carbohydrates: 6g | Protein: 16g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 165mg | Sodium: 769mg | Potassium: 196mg | Fiber: 2g | Sugar: 2g | Vitamin A: 508IU | Vitamin C: 18mg | Calcium: 78mg | Iron: 1mg