Five easy recipes to save you time!  
Nyonya Cooking
Become Member
Member Features
My Account
Registered members
Butter Prawns

Watch Now

Butter Prawns

Seafood
Category
Seafood

Easy
Difficulty
Easy

Total Time
Total Time
Prep 15 M / Cook 20 M

Servings
Yield
4 Servings

Grace Teo
Grace Teo   thegraceteo
Published on November 11, 2013

  Based on 2369 ratings  Watch Now

Ingredients

35 g
coconut (desiccated or grated)
4 tbsp
corn flour
12
prawns
300 ml
oil
25 g
butter
4
curry leaves stalk(s)  
2
garlic clove(s)
3
bird-eye chillies
0.5 tsp
salt
1 tsp
sugar
1
shallot(s)  
1 tsp
soy sauce

Background

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

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.

Butter Prawns is also known as: Udang Mentega

Steps

null

Step 1/4

  • 35 g coconut (desiccated or grated)

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

null

Step 2/4

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

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

null

Step 3/4

  • 25 g butter
  • 4 curry leaves stalk(s)  
  • 2 garlic clove(s)
  • 3 bird-eye chillies
  • 0.5 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.

null

Step 4/4

  • 1 tsp soy sauce

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

Food Snaps