Butter Prawns

Butter Prawns

Curry leaves lend an Indian influence to this Malaysian seafood recipe, giving the meal a delicious burst of flavor.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 4 persons



  1. Step 1

    Gather the ingredients.
  2. Step 2

    Rinse the prawns under warm running water and pat dry with paper towels. Remove the shells from the prawns but leave on the tails.
  3. Step 3

    Heat 1 cup oil to 350 F. When the oil is hot, add the prawns. Briefly, cook the prawns in the hot oil until they turn pink (about 1 minute). Remove and drain on paper towels.
  4. Step 4

    Melt the butter in a wok or heavy frying pan over medium-high to high heat. Add the curry leaves. Cook briefly, then stir in the oil-poached prawns, Chinese rice wine , sugar, and chili paste.
  5. Step 5

    Stir-fry for about 2 minutes, then add the coconut milk . Heat through. Taste and sprinkle with black pepper, if desired. To serve, garnish the butter prawns with the chopped cilantro leaves.