Butter Prawns

Butter prawns are deliciously crispy and fragrant as toasted grated coconut is added to deliver the crunch for which it is known for. This easy to prepare dish is very mildly spiced with a wonderful aroma.

5 stars

Preparation 15 mins
Cooking 20 mins


Udang Mentega

Malaysian, Singaporean

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Nutrition per Serving

763 kcal
15 g
78 g
5 g

Butter prawns has a combination of sweet, salty and spicy flavours which makes it extremely delicious. The usage of butter adds a fragrant creamy taste that enhances the sweetness of the prawns. Adding toasted grated coconut gives the dish an amazing aroma and a wonderful nutty taste.

Dessicated coconut

This may be the best part of the dish once the prawns are gone! We usually eat every bit of the toasted coconut with rice as it has a delicious nutty and savoury taste that goes very well with plain white rice. Grated coconut can be easily bought fresh in Southeast Asia. Out of Southeast Asia, it can be found in the frozen section at Asian grocers. Otherwise, opt for dessicated coconut as I did in this recipe.

Substitute for curry leaves

Curry leaves are sold fresh or dried at Asian grocers. Read more about curry leaves here. If you don't have it, omit this ingredient from the recipe.

Frying prawns without shell

You may fry the prawns without the shell. Simply dust prawns with corn flour and follow the rest of the steps accordingly. However, the shell adds a better flavour to the dish.

If you are a seafood lover like me, you will definitely love this dish. Every ingredient blends together harmoniously. The toasted desiccated coconut certainly enhances the taste besides adding a fantastic aroma to the dish. Do ensure the freshness of the prawns when preparing this dish.


35 g
coconut desiccated
4 tbsp
corn starch
300 ml
25 g
unsalted butter
curry leaves stalk(s)
garlic clove(s)
bird-eye chillies
1⁄2 tsp
1 tsp
1 tsp
soy sauce

Steps to Prepare

Butter Prawns Step 1

Step 1 of 4

    • 35 g coconut desiccated

In a pan, lightly toast desiccated coconut over low heat until light brown. Set aside.

Butter Prawns Step 2

Step 2 of 4

    • 4 tbsp corn starch
    • 12 prawns
    • 300 ml oil

Coat prawns with corn flour. Fry prawns and remove from pan.

Butter Prawns Step 3

Step 3 of 4

    • 25 g unsalted butter
    • 4 curry leaves stalk(s)
    • 2 garlic clove(s)
    • 3 bird-eye chillies
    • 1⁄2 tsp salt
    • 1 tsp sugar
    • 1 shallot(s)

In a clean pan, melt butter over low to medium heat. Add garlic, shallots, curry leaves and bird eye chillies. Season with some salt and sugar. Stir fry the ingredients until curry leaves curl.

Butter Prawns Step 4

Step 4 of 4

    • 1 tsp soy sauce

Add fried prawns, desiccated coconut and soy sauce. Mix well and serve.

Published: November 11, 2013

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