Butter Prawns (奶油虾)
A popular Malaysian dish, Butter Prawns, featuring crispy fried prawns coated in a rich, creamy, slightly spicy, and sweet butter sauce with aromatic curry leaves and chili.
Nutrition· per serving · estimated
Ingredients9 items
Instructions
- 1
Prepare the prawns: Trim the whiskers, eyes, and legs. Cut along the back of each prawn to devein it.
- 2
Rinse the cleaned prawns thoroughly under running water, then pat them completely dry with kitchen paper towels.
- 3
Remove the curry leaves from their stems (approximately 25 leaves).
- 4
Smash and mince the garlic cloves.
- 5
Smash the small red chili, remove some of the seeds if desired, and then mince it.
- 6
Measure out 1 tablespoon of Planta margarine and 100ml of evaporated milk.
- 7
Heat about 500ml of cooking oil in a wok over high heat until it reaches 180°C or starts to smoke.
- 8
Carefully lower the prawns into the hot oil using a strainer to prevent splashing. Fry for 20-25 seconds until they turn golden and crispy.
0:25 timer - 9
Remove the fried prawns from the oil and drain them well. Set aside.
- 10
Clean the wok thoroughly to remove any residual oil or burnt bits.
- 11
Add 1 tablespoon of Planta margarine to the clean wok and melt it over low heat.
- 12
Once the margarine is melted, add the curry leaves, minced garlic, and minced chili. Sauté over low heat until fragrant.
- 13
Pour in the 100ml of evaporated milk. Increase the heat to high and simmer the sauce until it thickens to a desired consistency.
- 14
Season the sauce with 1 teaspoon of white sugar and 0.5 teaspoon of salt. Stir well to combine.
- 15
Add the fried prawns into the thickened sauce. Toss continuously to ensure all prawns are evenly coated with the creamy butter sauce.
- 16
Serve the Butter Prawns immediately and enjoy!