Butter Prawn

Name: Butter Prawn
Total time: 20 min
Yield: 4 servings
Cuisine: Malaysian
Ingredients: 1 lb prawn (e.g. tiger prawn); 1 tbsp oil; 3 tbsp unsalted butter; 3 clove garlic, finely chopped; 3 sprig curry leaves (leaves only); 1.5 piece bird's eye chilies, pounded; 1 tbsp oyster sauce; 1 tbsp Chinese cooking wine (rice wine preferred); 1 tsp sugar; 3 dash ground black pepper; 6 tbsp grated coconut, dry-fried until golden brown

A Malaysian butter prawn recipe that's buttery, salty, sweet, spicy, and garlicky, stir-fried with curry leaves, chilies, and toasted grated coconut.

20 min 4 servingsRasa Malaysia Source

Extracted by chinwei271Extracted 1 Jul 2026

Nutrition· per serving · estimated

253

Calories

16g

Protein

Carbs

18g

Fat

Scale recipe

4 servings

Original recipe

Ingredients11 items

Produce

🧄garlic, finely chopped3 clove

🌿curry leaves (leaves only)3 sprig

🌶️bird's eye chilies, pounded1½ piece

Seafood

🦐prawn (e.g. tiger prawn)1 lb

Dairy

🧈unsalted butter3 tbsp

Pantry

🫒oil1 tbsp

🦪oyster sauce1 tbsp

🍶Chinese cooking wine (rice wine preferred)1 tbsp

🍬sugar1 tsp

🥥grated coconut, dry-fried until golden brown6 tbsp

Spices

🧂ground black pepper3 dash

Instructions

1
Dry-fry the grated coconut in a dry skillet over medium heat, stirring often, until golden brown. Set aside.
2
Leave the prawn heads and shells on, but chop off the eyes.
3
Trim the prawn legs with scissors.
4
Slit down the back of each prawn to remove the vein.
5
Pat the prawns dry with paper towels.
6
Heat the oil in a skillet over medium-high heat.
7
Add the prawns and pan-fry for about 1-2 minutes, until the shells turn white but the prawns are not completely cooked through.
1:30 timer
8
Remove the prawns from the pan, drain, and set aside.
9
In the same pan, melt the butter.
10
Add the garlic, curry leaves, and bird's eye chilies (if using).
11
Stir-fry for about 1 minute, until fragrant.
1:00 timer
12
Return the prawns to the pan and add the oyster sauce, Chinese cooking wine, sugar, black pepper, and the dry-fried grated coconut.
13
Cook over high heat for 1-2 minutes, stirring frequently, until everything is well coated and sizzling.
1:30 timer
14
Dish out and serve immediately while hot.

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CuisineMalaysian