Malaysian butter prawns

Malaysian butter prawns
Prepare ingredients. Choose the medium to large size prawns for this dish.
First, clean the prawns under running water. Then place them on a kitchen towel and pat dry. Set aside.
Heat a pan and place desired amount of grated coconut on it.
Cook over low-medium heat, stirring frequently ...
... until the flakes are mostly golden brown.
Set aside.
Heat cooking oil for deep-frying.
Prepare 50-100 grams flour.
Dip prawn into the flour, coating all sides.
Put it into the hot oil immediately.
Deep fry the prawns.
Drain and set aside.
Chop 2-3 garlic cloves finely.
Cut red chili peppers into diagonal pieces (at will).
Melt 2-3 tablespoons of butter.
Put chopped garlic and chili peppers into the hot melted butter.
Add desired amount of curry leaves ...
Fry until they start to get fragrant.
Add the fried prawns ...
... and the fried coconut flakes.
Add 1/2 teaspoon of salt (optional: add 1 tablespoon of soy sauce and 1 tablespoon of rice wine).
Cook over high heat for 1-2 minutes, stirring frequently.
Serve immediately.


Butter prawns are crispy and fragrant as toasted grated coconut is added to deliver the crunch for which it is known for.

Butter Prawn is a Malaysian creation–combining the best of Chinese and Indian ingredients. This dish is very mildly spiced with a wonderful aroma.

In additional to prawn, the key ingredient of this dish is curry leaf. Highly aromatic in nature, curry leaf is widely used in southern Indian cuisine and Malaysian cuisine.


300 grams prawns (300-500 grams)
50 grams flour (50-100 grams)
2 tablespoons butter (2-3 tablespoons)
2 cloves garlic (2-3 cloves)
1 red chili peppers (1-2)
  curry leaves (at will)
3 tablespoons grated coconut
1 tablespoon soy sauce (optional)
1 tablespoon rice wine shao xing (optional)
1⁄2 teaspoon salt
  cooking oil (for deep-frying)