Butter Prawns

By
Rhonda Parkinson
Rhonda Parkinson
Rhonda Parkinson is a freelance writer who has authored many cookbooks, including two Everything guides to Chinese cooking.
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Updated on 07/15/21
Butter Curry Prawns
tsuihin - TimoStudios/Flickr/CC BY-SA 2.0
Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Servings: 4 servings
Nutrition Facts (per serving)
831 Calories
80g Fat
4g Carbs
26g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 831
% Daily Value*
Total Fat 80g 102%
Saturated Fat 19g 96%
Cholesterol 300mg 100%
Sodium 1097mg 48%
Total Carbohydrate 4g 1%
Dietary Fiber 0g 1%
Total Sugars 1g
Protein 26g
Vitamin C 1mg 3%
Calcium 117mg 9%
Iron 1mg 3%
Potassium 220mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Curry leaves lend an Indian influence to this Malaysian seafood recipe that will please and impress whomever you cook it for.

Ingredients

  • 1 pound tiger prawns, fresh or frozen

  • 1 cup oil, for poaching prawns

  • 1 stick (4 ounces) unsalted butter

  • 1 sprig curry leaves, or to taste, each sprig has about 16 leaves

  • 1 teaspoon Chinese rice wine, or dry sherry

  • 1 teaspoon granulated sugar

  • 1/4 teaspoon chili paste with garlic, or to taste

  • 3 tablespoons unsweetened coconut milk

  • Freshly ground black pepper, to taste

  • 2 tablespoons chopped fresh cilantro, for garnish

Steps to Make It

  1. Gather the ingredients.

  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. 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. 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. 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.