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
  • 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.

6 comments

  1. Delicious!!! Will definitely try his recipe.

    1. ..let me know how it turns out.

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