Creamy butter prawns


When my son was first introduced to prawn, he disliked it very much and even spit it out. I just can’t believe that things are so difference now. Prawn has started to gain its popularity in my son’s diet. He can eat as many prawns as we do!

This recipe is adapted and modified from Quick and Easy Hawkers’ Fair. Because of my son who can’t eat spicy stuff, I had to omit 2 ingredients: chilli padi and curry powder. Even with this modification, the taste can still have that kind of "fingers licking good" results. At least, it can give us some resemblances to the taste of those creamy butter crabs (which we are so craving for) sold at De Foodland Restaurant in Kuala Lumpur.

12 medium-sized prawns
2 – 3 tbsp butter
2 – 3 tbsp curry leaves (cleaned) (I used a lot because I luv the aroma)
150 ml evaporated milk (full cream)

1 tsp sugar
¼ tsp salt

Dash of sugar, salt, pepper and cornflour

1) Clean, peel and devein the prawns. Pat dry with kitchen towels. Marinate them with the seasonings. Keep in the fridge for ½ hour. (Alternatively refer to Jaden Steamy Kitchen's blog for great tips on how to prepare shrimp/prawn that gives a busty, bouncy bite)
2) Using enough oil (5 - 6 tbsp), heat up wok with high heat. Layout all the prawns on the wok and let them fry untouched until they turn pink. Flip over the other side and continue frying until the prawns turn pink and curl up. Dish up and place on kitchen towels to absorb excess oil. Set aside.
3) Heat up wok again. Melt butter and sauté curry leaves until fragrant.
4) Add in evaporated milk and seasoning. Bring to boil and then simmer until the sauce starts to get thicker.
5) Add in prawns and stir-fry quickly until well mixed. Dish up and serve.

The sauce must be cooked until thicken before adding the prawn. Otherwise, the prawns will be overcooked.


Bits of Life 'n' Taste said...

Hey Chef! I love Butter prawns very much too... when is my treat? haha...

Food For Tots said...

Hi Si Fu,

Okay, no problem! Place your order now. ;-)

presa1200 said...

your recipe is very authentic and precious

Food For Tots said...

Presa1200: Tks for dropping by and your kind words. Hope to see you again!

Quinn said...


If I would like to add in the chili and curry powder, how much should I add? I'm planning to do this with fish tomorrow. Thanks a bunch!!!1

Food For Tots said...

Hi Quinn,
My current recipe is slightly different from the original one due to some modification. So for your case, I would suggest that you follow the original recipe below as a guide to cook your fish:
- 600g prawns (gross weight), 2tbsp butter, 2 tbsp curry leaves, 1 tsp chopped chilli padi, 100ml evaporated milk
- 1/2 tsp salt, 1 tsp sugar and 1 tsp curry powder.

FYI, you can find all these recipes in my new website (http://food-4tots.com). Would appreciate if you could leave your comment there in future so that other readers can see the comment too. Thanks and happy cooking! Have a nice weekend ahead! ;)