Butter Prawn

Name: udang mentega
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 1 lb prawn (for example: tiger prawn); 1 tablespoon oil; 3 tablespoons unsalted butter; 3 cloves garlic (finely chopped); 3 sprigs curry leaves (use only the leaves); 1 -2 small bird's eye chilies (pounded, optional); 1 tablespoon oyster sauce; 1 tablespoon Chinese cooking wine (rice wine preferred); 1 teaspoon sugar; 3 dashes ground black pepper; 6 tablespoons grated coconut (dry fried until golden brown)

Butter Prawn is a Malaysian recipe that is buttery, salty, sweet, spicy, and garlicky. The main ingredients are prawn, butter, grated coconut and curry leaves.

⏱️ 20 min 🔪 Prep: 10 min 🔥 Cook: 10 min 📊 Easy ⭐ 4.7 (11) 👁️ 3 views

👨‍🍳 Start Cooking

Foto: Rasa Malaysia

Ingredients

4 servings

1 lb prawn (for example: tiger prawn)
1 tablespoon oil
3 tablespoons unsalted butter
3 cloves garlic (finely chopped)
3 sprigs curry leaves (use only the leaves)
1 -2 small bird's eye chilies (pounded, optional)
1 tablespoon oyster sauce
1 tablespoon Chinese cooking wine (rice wine preferred)
1 teaspoon sugar
3 dashes ground black pepper
6 tablespoons grated coconut (dry fried until golden brown)

Steps

Leave the prawn heads and shells on, but chop off the eyes. Cut the legs with scissors. Slit down the back to remove the veins, then pat dry.
Heat a skillet with oil and pan-fry the prawns until the shells turn white but are not completely cooked. Drain and set aside.
Melt the butter, then add the garlic, curry leaves, and bird's eye chilies (if using). Stir-fry for 1 minute or until aromatic. Add the prawns, oyster sauce, wine, sugar, black pepper, and grated coconut. Cook over high heat for 1-2 minutes, stirring frequently.
Dish out and serve immediately.