Butter Prawns

    35 mins

    A flavorful prawn dish that combines Malay, Chinese, Indian and Western ingredients. It has to be served immediately or it loses that tasty crunchiness.


    Kuala Lumpur, Malaysia
    12 people made this

    Serves: 6 

    • 600 g large prawns
    • 1 teaspoon (5ml) sesame oil
    • 1 teaspoon salt
    • 1 teaspoon caster sugar
    • 3 tablespoon corn flour
    • 1 tablespoon curry powder
    • 3 garlic cloves, chopped
    • 10 bird's eye chillies, chopped
    • 10-15 sprigs curry leaves, torn
    • 2 tablespoon (30ml) Chinese cooking wine
    • 1 tablespoon (15ml) light soya sauce
    • 3 tablespoon butter
    • 300 g grated coconut, dry fried until golden brown
    • Oil for deep frying

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Slit down the back of the prawns, leaving the shells intact and devein. Trim the feeler, rinse and pat dry.
    2. Marinate the prawns with salt, sugar, pepper and sesame oil for 20 minutes.
    3. Mix the corn flour and curry powder and toss into the marinated prawns.
    4. Heat oil in wok until hot and deep fry the prawns until just cooked. Drain and set aside.
    5. Remove oil from wok. Wipe down wok with paper towel and reheat. Add butter and stir fry chopped garlic, chillies and curry leaves until fragrant.
    6. Add the prawns, cooking wine, soya sauce , salt and sugar to taste. Add the grated coconut, stir frequently and cook over high heat for 1-2 minutes. Serve immediately.

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    Thanks for sharing ur recipies. However I've used vinegar instead of Chinese wine. It was scrumcious!!!  -  25 Dec 2014