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Butter Prawn is a popular dish in Malaysia, whether you’re a local or tourist! The taste and texture of this seafood are extremely unique, and is named “butter prawn” because of its buttery texture. There are two typical variations of this dish; wet and dry – both of which are equally delicious! This is a knockout dish in terms of taste, smell and presentation. This recipe will show you how to make butter prawns at home using simple ingredients. With a little effort, you can now cook this fabulous seafood restaurant dish in the comfort of your home.
6 no. Egg yolk
1 tsp AJI-NO-MOTO®
½ tsp Ground white pepper
250 gm Butter/margarine
200 gm Cooking oil
24 pieces Medium-sized shrimps (cleaned)
1¼ tsp Table salt
1 tsp /adequate White pepper
2½ tsp AJI-NO-MOTO®
1.5 L Cooking oil (for frying)
10 nos Shallots (finely ground)
4 nos Garlic (finely ground)
1 stalk Lemongrass (finely chopped)
10 nos Hot chillies (cili padi) (finely sliced)
6 stalks Curry leaves
A bit Butter (for sauté)
1 cup Evaporated milk
A pinch Salt and white pepper
2½ tsp AJI-NO-MOTO® (for frying)
Heat the pan over medium heat, pour in the oil and butter/margarine. Mix oil and butter, stir quickly with a ladle in a clockwise direction.
Beat the egg yolks lightly with AJI-NO-MOTO® and ground white pepper.
Slowly pour the beaten egg yolks into the hot oil.
Don’t stop stirring the oil and butter in order the eggs to turn into golden thin threads. Put it on a flat filter to drain the oil.
Marinate shrimps with salt, white pepper and AJI-NO-MOTO®.
Heat oil in pan.
Briefly sauté the shrimps and avoid shrinking them.
Remove the frying oil from pan.
In the pan, heat a little butter. Sauté shallots, garlics, hot chillies, curry leaves and lemongrass until crisp and fragrant.
Pour in the evaporated milk and as soon as it starts to boil.
Put in the shrimps sautéed with salt, white pepper and AJI-NO-MOTO®.
Stir well. Put on a wide plate.
Sprinkle the egg nest on the shrimps. Serve warm.
Product Used for the Recipe