food 4 tots

Creamy butter prawns

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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.

Ingredients:
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)

Seasonings:
1 tsp sugar
¼ tsp salt

Marinate:
Dash of sugar, salt, pepper and cornflour

Methods:
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.

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

Updated: 15 May 2010
For those who like spicy dishes, you can add 1 tsp curry powder (in the seasoning) and 1 tsp chopped chilli padi in step (3).

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18 Comments

  1. Bits of Life 'n' Taste says:

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

  2. Food For Tots says:

    Hi Si Fu,

    Okay, no problem! Place your order now. 😉

  3. presa1200 says:

    your recipe is very authentic and precious

  4. Food For Tots says:

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

  5. yannmay says:

    thank you for the recipe! i’ve always LOVED butter prawns in thick creamy sauce! i tried this and it was wonderful. but i am currently in moscow and they dont have evaporated milk here. what do you think would be a good substitute? thanks =)

  6. Quinn says:

    Can you tell me how much curry powder and chili padi I should put in for this recipe because I like it spicy. Thank you so much!

  7. Quinn says:

    Thanks so much!

  8. Gina says:

    Hello, just wondering when can our toddlers start eating prawns or other sorts of seafood besides fish? 🙂 Thanks!

  9. Ling says:

    I tried this recipe and must say that I love it! Simply love the fragrance of curry leaves. I used lots of it too 🙂 Thanks for sharing again!

  10. Sarah says:

    I tried this recipe and it works! Taste just like the one in the restaurant. Very easy to make too. Thanks for the recipe. Added lots of bird eye chillies and 1 spoon of curry powder but still not spicy enough. 😀

  11. najaa says:

    Excuse me ? May I ask you about how many days can we keep it in the fridge without disrupt the original taste ?

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