Malaysian Butter Prawn

This is a Malaysian butter prawn. I had this mind-blowing dish for the first time 15 years back in Singapore. It was love at first bite and I still love this dish anytime. Traditionally, this recipe contains egg floss and bird eye chilis, I am omitting the eggs as I find the taste much better without them and I am using cayenne instead of fresh chilis. I just love the color from the cayenne peppers and I believe this is less spicy than the bird eye. As always, I leave it to you to decide on the spice level.

Today I have some fresh shrimps here. For this recipe, I prefer only and only the fresh ones as I am going to use head part. Trust me, they hold a lot of flavors and you don’t want to lose that. I strongly recommend watching the video above as you will have an idea on how I clean the shrimps.

Ingredients

  • 500 gms shrimp
  • 1.5 tbsp chopped garlic
  • 1.5 tbsp chopped shallots
  • 1 cup desiccated coconut
  • 1.5 cup corn flour
  • 1 tbsp light soy sauce
  • 1 tsp cayenne peppers
  • 1 tbsp chili flakes
  • 1/2 tbsp sugar
  • Salt
  • 3-4 strings of curry leaves
  • 50 gms butter
  • Oil for deep frying

Peel the body leaving out the tail parts.

Devein with the help of a knife.Wash them and keep them in a large bowl where you can mix with the corn flour.

Cayenne peppers

Some ingredients here.

I am going to mix the soy sauce, cayenne peppers, chili flakes, sugar, salt and keep them aside.

I am going to mix the soy sauce, cayenne peppers, chili flakes, sugar, salt and keep them aside.

Finely chop the garlic cloves and the shallots.

Desiccated coconut burns quite easily. For that reason, I am going to do this at a medium-low flame till they turn golden brown.

Remove from hot pan.

Coat the shrimps with the corn flour right before you fry them.

Use a deep frying pan. Fry the cornflour coated shrimps batch by batch in a high heat. Do not overcrowd them. This will take around 3-5 minutes depending on the size of your shrimps.

frire une crevette

Allow excess oil to drain on a paper towel.

In a pan, Put butter

Put garlic and shallots.

Saute them for 1 minute.

Add curry leaves.

Saute them for another minute.

Put the sauce. Continue to saute for another minute.

Put the fried shrimps in the pan. Toast and mix them well so the sauce gets coated on the shrimps.This will just take 30 seconds.

Now, put the toasted coconut on the shrimps.

Mix them well for 30 seconds. Cut off the heat.

You can serve now.

 

 

Malaysian Butter Prawn
Author: 
Recipe type: Mains, Sides
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 500 gms shrimp
  • 1.5 tbsp chopped garlic
  • 1.5 tbsp chopped shallots
  • 1 cup desiccated coconut
  • 1.5 cup corn flour
  • 1 tbsp light soy sauce
  • 1 tsp cayenne peppers
  • 1 tbsp chili flakes
  • ½ tbsp sugar
  • Salt
  • 3-4 strings of curry leaves
  • 50 gms butter
  • Oil for deep frying
Instructions
  1. Trim the eyes, antennas and the sharp portions of the shrimp head.
  2. Peel the body leaving out the tail parts.
  3. Devein with the help of a knife.
  4. Wash them and keep them in a large bowl where you can mix with the corn flour.
  5. Mix the soy sauce, cayenne peppers, chili flakes, sugar, salt and keep them aside.
  6. Finely chop the garlic cloves and the shallots.
  7. Toast the desiccated coconut till golden brown.
  8. Remove from hot pan.
  9. Coat the shrimps with the corn flour.
  10. Fry them.
  11. Use a deep frying pan.
  12. Fry the cornflour coated shrimps batch by batch in a high heat.
  13. Do not overcrowd them.
  14. Allow excess oil to drain on a paper towel.
  15. In a pan, Put butter
  16. Put garlic and shallots.
  17. Saute them for 1 minute.
  18. Add curry leaves.
  19. Saute them for another minute.
  20. Put the sauce.
  21. Continue to saute for another minute.
  22. Put the fried shrimps in the pan.
  23. Toast and mix them well so the sauce gets coated on the shrimps.
  24. Put the toasted coconut on the shrimps.
  25. Mix them well for 30 seconds.
  26. Cut off the heat.
  27. You can serve now.
Malaysian Butter Prawn
Author: 
Recipe type: Mains, Sides
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 500 gms shrimp
  • 1.5 tbsp chopped garlic
  • 1.5 tbsp chopped shallots
  • 1 cup desiccated coconut
  • 1.5 cup corn flour
  • 1 tbsp light soy sauce
  • 1 tsp cayenne peppers
  • 1 tbsp chili flakes
  • ½ tbsp sugar
  • Salt
  • 3-4 strings of curry leaves
  • 50 gms butter
  • Oil for deep frying
Instructions
  1. Trim the eyes, antennas and the sharp portions of the shrimp head.
  2. Peel the body leaving out the tail parts.
  3. Devein with the help of a knife.
  4. Wash them and keep them in a large bowl where you can mix with the corn flour.
  5. Mix the soy sauce, cayenne peppers, chili flakes, sugar, salt and keep them aside.
  6. Finely chop the garlic cloves and the shallots.
  7. Toast the desiccated coconut till golden brown.
  8. Remove from hot pan.
  9. Coat the shrimps with the corn flour.
  10. Fry them.
  11. Use a deep frying pan.
  12. Fry the cornflour coated shrimps batch by batch in a high heat.
  13. Do not overcrowd them.
  14. Allow excess oil to drain on a paper towel.
  15. In a pan, Put butter
  16. Put garlic and shallots.
  17. Saute them for 1 minute.
  18. Add curry leaves.
  19. Saute them for another minute.
  20. Put the sauce.
  21. Continue to saute for another minute.
  22. Put the fried shrimps in the pan.
  23. Toast and mix them well so the sauce gets coated on the shrimps.
  24. Put the toasted coconut on the shrimps.
  25. Mix them well for 30 seconds.
  26. Cut off the heat.
  27. You can serve now.

Whole steamed fish with ginger soy sauce and rice wine vinegar

steam food snapper fish

Ingredients

  • 700-800 gms whole fish (Snapper/Sea Bass/Trout)
  • 2 + 2 inches long ginger
  • 4 stem scallions/spring onion
  • 1 bird’s eye chili (more if you want)
  • 2 garlic cloves
  • 1 lime
  • 3 tablespoon rice wine vinegar
  • 3 tablespoon soy sauce
  • 1 + 2 tablespoon sesame oil
  • 1 teaspoon sugar
  • Salt and pepper

Instructions: 

It’s weekend again and my daughter is already waiting for her favorite steamed fish. I always hold this until i get to see a super fresh one which literally means “just out of the sea” from the local fish shop. So, I am lucky to get  this one right on time. This fish is a snapper, but you can also use other white firm fish like sea-bass, red snapper or trout.

You can use the whole fish without cutting the fins or scoring it. I prefer to have it without fins but score it to stuff more spices and seasonings. Make sure you clean your fish thoroughly inside and out, pat dry them with paper towel.

Cut the first 2 inches ginger and garlic into thin slices as shown below.

Slice the lemon as thin as possible as shown below.

Julienne the scallions and remaining 2 inches ginger now , i prefer to keep them around 2 inches long. Cut the chilies as well in the same manner.

Mix the soy sauce, vinegar, 1 tbsp of sesame oil and sugar. Please mix them well.

Season your fish with salt and pepper. Start stuffing your sliced ginger and lime into the scores as shown below. Stuff the remaining ginger/garlic and lime into the cavity.

You should make your steamer ready before or during all these process. I recommend any kind of steamer which can fit your whole fish. And if you do not have one which fits the whole fish, you can always go for the fish fillet with the skin on.

I use my bamboo steamer while placing a large plate inside the steamer to hold the fish. To create a great aroma and flavor, I  put some sliced lemon and ginger on the plate before putting the fish, although this is optional.  Pour the sauce on top of the fish evenly. Steam the fish for 10-12 minutes according to the size of your fish, Mine weighs around 750 grams 🙂   Remove the fish from the steamer and garnish with the julienne scallions, ginger and red chilies.

Now comes my hubby’s best part :), TEMPERING .. He always gets excited on the sizzling sound.  Alright , put remaining 2 tbsp of sesame oil in a pan and heat up till it becomes real hot and smokes.  Pour the hot oil all over the fish and you are all set to go.

Way to go now, yayyy  !!! Serve while it’s hot with white rice. Enjoy your steamed fish and i hope you like it.

 

Whole Steamed Fish with Ginger Soya Sauce and Rice Wine Vinegar
Author: 
Recipe type: Meal
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
Ingredients
  • 700-800 gms whole fish (Snapper/Sea Bass/Trout)
  • 2 + 2 inches long ginger
  • 4 stem scallions/spring onion
  • 1 red chili
  • 2 garlic cloves
  • 1 lime
  • 3 tablespoon rice wine vinegar
  • 3 tablespoon soy sauce
  • 1 + 2 tablespoon sesame oil
  • 1 teaspoon sugar
  • Salt and pepper
Instructions
  1. Make sure you clean your fish thoroughly inside and out, pat dry them with paper towel.
  2. Cut the first 2 inches ginger and garlic into thin slices.
  3. Slice the lemon as thin as possible.
  4. Julienne the scallions and remaining 2 inches ginger now
  5. Cut the chilies as well in the same manner.
  6. Mix the soy sauce, vinegar, 1 tbsp of sesame oil and sugar.
  7. Please mix them well.
  8. Season your fish with salt and pepper.
  9. Start stuffing your sliced ginger and lime into the scores.
  10. Stuff the remaining ginger/garlic and lime into the cavity.
  11. Pour the sauce on top of the fish evenly.
  12. Steam the fish for 10-12 minutes according to the size of your fish,
  13. Remove the fish from the steamer and garnish with the julienne scallions, ginger and red chilies.
  14. Put remaining 2 tbsp of sesame oil in a pan
  15. Heat up till it becomes real hot and smokes.
  16. Pour the hot oil all over the fish and you are all set to go.
  17. Serve while it's hot with white rice.
  18. Enjoy your steamed fish and i hope you like it.

Stir Fried Calamari

Ingredients

  • 200 gms Calamari
  • 1 1/2 tablespoon chopped garlic
  • 1 1/2 tablespoon chopped ginger
  • 1 tablespoon chopped  red chili
  • 2 tablespoon chopped scallions (spring onion)
  • 1 teaspoon ground black pepper
  • 3 tablespoon oyster sauce
  • 2 tablespoon cooking oil
  • salt

Instructions: 

I am heading to a beautiful weekend with friend and family. I saw these beautiful and fresh Calamari on the sea food shelves in a nearby mall and i am ready to do this today. I love Calamari and the taste it gives when done the right way.

So let’s begin by taking the ginger garlic and chillies, You can chop them and mix them well as shown in the pictures below.Also shown right below is the picture of ground pepper all ready to hit the Wok which i make them ready before i start cooking.


  

Add scallions along with the the mixed chopped ginger garlic and chillies. Mix them extremely well again.

Clean the Calamari and cut them to your desired shape, I find it easy do it in a triangular shape as shown below.Do let me know if you find a better and more attractive way of doing this , i will be glad to learn it.

Now, put the Wok on the high flames,  Pour oil and make it real hot.  Put ground pepper in the hot oil follow with ginger garlic mixture.

Saute them for 2 minutes, Put Calamari and add oyster sauce, salt according to your taste.

Cook it for 5 to 7 minutes on hot flames and saute them well.

Time to serve !!

All set to serve now !!


 

5.0 from 1 reviews
Stir Fried Calamari
Author: 
Recipe type: Meal
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 200 gms Calamari
  • 1½ tablespoon chopped garlic
  • 1½ tablespoon chopped ginger
  • 1 tablespoon chopped  red chili
  • 2 tablespoon chopped scallions (spring onion)
  • 1 teaspoon ground black pepper
  • 3 tablespoon oyster sauce
  • 2 tablespoon cooking oil
  • salt
Instructions
  1. Take the ginger garlic and chillies and chop them and mix them well.
  2. Add scallions along with the the mixed chopped ginger garlic and chillies.
  3. Mix them extremely well again.
  4. Clean the Calamari and cut them to your desired shape
  5. Now, put the Wok on the high flames
  6. Pour oil and make it real hot.
  7. Put ground pepper in the hot oil follow with ginger garlic mixture.
  8. Saute them for 2 minutes,
  9. Put Calamari and add oyster sauce, salt according to your taste.
  10. Cook it for 5 to 7 minutes on hot flames and saute them well.
  11. Time to serve !!