Tips To Prepare Butter Prawns Recipe Malaysian Quick

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Craving that rich, buttery, and utterly addictive prawn dish you devour at Malaysian restaurants? Look no further! This recipe unlocks the secrets behind those perfectly cooked, succulent prawns bathed in a luxurious, flavorful sauce. With a minimum of fuss and readily available ingredients, you can recreate this restaurant-worthy experience in your own kitchen.

In the Realm of Flavor: Understanding the Essence of Malaysian Butter Prawns

Malaysian Fried Butter Shrimp/Prawn - Farah J
Malaysian Fried Butter Shrimp/Prawn – Farah J

Malaysian cuisine is a vibrant tapestry of influences, drawing inspiration from Chinese, Indian, and even European culinary traditions. This delightful dance of flavors translates beautifully into the humble butter prawn dish. The essence lies in the masterful balance between savory, sweet, and a hint of spicy heat.

The prawns themselves are typically plump and juicy, often tiger prawns or king prawns. They’re cooked to a state of tender perfection, retaining their natural sweetness. The star of the show, however, is the irresistible butter sauce. This flavorful concoction gets its richness from butter, depth from aromatics like shallots and garlic, and a touch of sweetness from palm sugar or honey. Soy sauce and chili flakes add a savory and slightly spicy dimension, while curry leaves lend an earthy aroma. The result is a sauce that effortlessly coats the prawns, creating an explosion of taste in every bite.

Assembling Your Culinary Arsenal: Ingredients for Malaysian Butter Prawns

Before we embark on this delicious journey, let’s gather the necessary ingredients:

Prawns: 1 kg (2.2 lbs) large prawns (tiger prawns or king prawns preferred), deveined and shells removed (tails can be left on for presentation)

  • Butter: 150 g (1/2 cup) unsalted butter
  • Shallots: 4 large shallots, thinly sliced
  • Garlic: 4 cloves garlic, minced
  • Curry Leaves: 20 fresh curry leaves
  • Dried Chilis: 5-7 dried chilies, seeds removed and chopped (adjust for desired spice level)
  • Soy Sauce: 3 tablespoons light soy sauce
  • Palm Sugar: 2 tablespoons palm sugar, grated (or substitute with honey)
  • Fish Sauce: 1 tablespoon fish sauce
  • Lime Juice: 2 tablespoons fresh lime juice
  • Black Pepper: Freshly ground black pepper to taste
  • Salt: To taste (optional, depending on the sodium content of your soy sauce and fish sauce)
  • Coriander: Fresh coriander leaves, chopped (for garnish)

  • The Culinary Adventure Begins: Step-by-Step Guide to Making Malaysian Butter Prawns

    Now that we have our ingredients prepped, let’s get cooking!

    1. Prep the Prawns: Pat the prawns dry with paper towels. This ensures even browning when cooking. If using prawns with tails on, make a shallow incision along the back to remove the dark intestinal vein.

    2. Heat Up the Wok: Heat a large wok or frying pan over medium-high heat. Add half the butter (75g) and let it melt.

    3. Aromatic Symphony: Once the butter is hot and starts to bubble, add the shallots and curry leaves. Sauté for 2-3 minutes until the shallots become translucent and fragrant.

    4. Garlic Boost: Toss in the minced garlic and cook for an additional minute, stirring constantly, until fragrant. Be careful not to burn the garlic, as it can turn bitter.

    5. Spice it Up (or Not): Add the chopped dried chilies according to your desired spice level. Start with less and adjust to taste if you prefer a spicier dish. Saute for another minute.

    6. Introducing the Savory Trio: Pour in the soy sauce, fish sauce, and palm sugar (or honey). Stir well to combine and let it simmer for a minute or two, allowing the flavors to meld.

    7. Prawn Time! Increase the heat to high and add the prawns in a single layer. Don’t overcrowd the pan, as this can prevent even cooking. Saute for 2-3 minutes per side, or until the prawns turn opaque and pink throughout. Don’t overcook, as prawns can become rubbery.

    8. The Butter Bath: Add the remaining butter (75g) to the pan and let it melt, swirling it around to coat the prawns and sauce. This is what creates that luxurious, buttery texture.

    9. The Finishing Touches: Squeeze in the fresh lime juice and season with freshly ground black pepper. Taste and adjust seasonings as needed.

    10. Plating Perfection: Plate the succulent butter prawns, drizzling the flavorful sauce generously over them. Garnish with fresh chopped coriander for a touch of color and a delightful aroma.