Malaysian Buttered Prawns

Malaysian Buttered Prawns

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Last week, it was a spur-of-the-moment thingy when I cooked Malaysian buttered prawns. Nagkataon lang meron akong prawns. And I saw Chef Peter’s YouTube video, first time I ever saw a recipe of it online as Iive been trying to get hold of it since I left Southeast Asia ages ago. I wasn’t prepared; no curry leaves (kaya spring onion nailagay ko hehehe) and the egg floss didn’t look right. Sumakit na kili-kili ko sa kahahalo kailangan ng praktis.   But tastes good! I said to myself, di bale I’ll do better next time.

Now that’s Malaysian Buttered Prawns Take Two.  A lot better than the first batch I made, especially with the yummy, crispy curry leaves (I used to think they’re sili leaves hehehe). The egg floss still didn’t look quite right. Dismaya ako ng konti at hindi ko makuha ang tamang itsura ng egg floss. The egg bits should look thin and hair-like, which I still couldn’t perfect. But what the heck, taste divine exactly the way it should be!

Litratong Pinoy, Dismaya
Litratong Pinoy

Check out the recipe from Chef Peter (thank you so much!) and here is how I did mine. Well, not much difference and I passed on the cut chilies.

Buttered Prawn
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Deep-fried prawns with butter sauce, curry leaves and egg floss
  • Prawns
  • Butter
  • Vegetable oil
  • Yolks of 2 eggs, beaten
  • A bowl of fresh curry leaves (I like lots!)
  • Salt and sugar (approx. ratio of 2:1, I had about 1 tsp of salt and a tsp of sugar)
  • Milk, ratio of 2 tbsp to 10 prawns (This is NZ so I used fresh pasteurized milk)
  1. Using kitchen scissors, cut the prawns’ back, tail intact, and devein. Wash, drain and pat dry.
  2. To make the egg floss, heat about 2 slab of butter on a pan with about 2-3 tablespoon of vegetable oil. (Sorry about the way I measure my butter, as this is the way I did it that time.)
  3. With a spatula stir in the beaten egg yolks in a circular motion. The yolks will start to froth and when browned but not burnt, remove and drain on a colander. Press with your spatula to get rid of excess oil. Set aside.
  4. Wipe your pan clean and heat enough oil to deep-fry the prawns. Deep fry for about half a minute or more or until cooked (not more than a minute). Drain and set aside.
  5. Wipe the pan clean again, heat about 2 tablespoon of vegetable oil to melt about 2 slab of butter.
  6. When just heated but not smoking hot, fry the curry leaves (and chilies if you have) for about a minute.
  7. Add sugar and salt and keep stirring. Then pour in milk and mix together.
  8. Turn off heat. Throw in the prawns and mix until each prawn is all coated lovingly with the mixture. Serve on a platter topped with egg floss. Enjoy!


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I am not a professional cook. My only claim to having a culinary background is a short stint as my dad’s teen ‘sous chef’ in his carinderia ages ago. Dad ran small eateries since I was a young kid - serving standard ‘turo-turo’ food ranging from the likes of menudo, adobo, pritong isda, dinuguan, binagoongan, bopis, munggo, pinakbet and giniling to merienda fares like goto, ginataan, pancit bihon, halu-halo and saging con yelo.

My father, a farmer in his hometown before working his way to becoming an accountant, definitely influenced my cooking in a lot of ways than I thought. My siblings and I were raised in a backyard full of fruit trees and vegetable garden. We spent weekends and the summer breaks running around with ducks, chickens, goats and pigs. I had wonderful memories of gathering eggs, butchering chickens, selling vegetables and the sweet aroma of preserved fruits. But my love for art led me to a degree in Architecture. Just few months after getting my license, I went abroad and lived independently at age 23. Definitely no maid, no cook, and a totally different food culture. Along the way I met lots of friends and spent what seemed a lifetime learning new tricks and recipes.

Now living in Auckland, I am a work-from-home mum who juggles time between work, fun and family - in pursuit of work-life balance. No matter how busy I am, I love the idea of cooking for my family. My blog chronicles home cooking greatly influenced by life outside my home country from Southeast Asia to Beijing and Auckland. And most of the time, being busy also means easy (sometimes quick), affordable meals.

8 thoughts on “Malaysian Buttered Prawns

  1. how I wish I can cook prawns in here but it’s not allowable. I can eat outside only to a non-kosher restaurant..

    I’m sure that taste crispy and succulent.. di ba sis?

    Happy Friday
    .-= charmie’s last blog ..Bihon Guisado =-.

  2. di rin kaya mahirapan din ako nito. the recipe is worth trying though. it has been a while since i posted a comment in your blog. but i am an avid fan. i love your blog, specially the photos. makes me really hungry!
    .-= hungrynez’s last blog ..Baked Chicken in Cream =-.

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