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Butter Prawns

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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 2303 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 sweetness, saltiness and spiciness all at the same time. The usage of butter adds a fragrant creamy flavour to enhance the sweetness of the prawns. Butter prawns with toasted grated coconut adds a delicious aroma and wonderful nutty taste to the dish.

Dessicated coconut

Grated coconut can be easily bought fresh in Southeast Asia. Out of Southeast Asia, grated coconut can be bought in the frozen section in Asian grocers. Otherwise, opt for dessicated coconut as I've used in this recipe.

Curry leaves substitute

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

Frying without shell on

You may fry the prawns without the shell on. Simply dust prawns with corn flour and follow the recipe accordingly. The shell adds better falvour 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. Ensure the freshness of the prawns when preparing this dish.

Butter Prawns is also known as: Udang Mentega

Steps

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Step 1/4

  • 35 g coconut (desiccated or grated)

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

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Step 2/4

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

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

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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.

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Step 4/4

  • 1 tsp soy sauce

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

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