Friday, April 13, 2012


A popular menu in any Chinese Restuarant. I love this crunchy a bit hot with some bird's eyes chili and curry leave. A good combination with any meals.

Butter Prawn - Heavily adapted


1 kg  large prawns
Oil for deep frying
3 tablespoons butter
6 bird’s eye chilies (chopped)
3 sprigs of curry leaves (use only the leaves)
3 cloves garlic (finely chopped)
1/2 teaspoon salt
1 teaspoon sugar
1/2 teaspoon soy sauce
6 tablespoons of grated coconut (dry fried until golden brown)
Leave the prawn heads and shells on but chop off the eyes part. Slit down the back to remove the veins. Pat dry. Heat oil and deep fry the prawns. Drain and set aside.
Melt the butter, add bird’s eye chilies, curry leaves, garlic, salt and fry for 2 minutes or until fragrant. Add prawns, sugar, soy sauce and grated coconut. Cook over high heat for 1-2 minutes, stirring frequently. Serve immediately.
Recipe adapted from “The Food of Malaysia: Authentic Recipes from the Crossroads of Asia.”


Ucu Faridah said...

salam k.paty...sihat ke.
pernah 2 kali buat butter prawan...hasilnye..sangat2 mengecewakan..last2 mkn kt restoran baru puas hati...hihihi

hazila said...

Salam kak,
Selalu failed nak buat sarang tu. Itu yg pergi makan kat restoren jw.

Chik Mimi said...

kak paty sihat ke lama tak singgah sini, mengancam tengok udang tu

Mamasya said...

Salam k.Paty.butter prawn.... sedapnya...suka ratah udang goreng gini...

Amie said...

Assalamualaikum Kak Paty,
beberapa kali saya buat butter prawn tapi hasilnya tak seindah yang diharapkan... lepas tu tak buat lagi tapi di hati memang ada hasrat nak buat...

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