Recipes
Malaysian Butter Prawns
This Malaysian butter prawns recipe starts with separating eggs to create two distinct elements in this Kuala Lumpur favourite. The whites transform into an airy, crisp coating for the prawns, while the yolks enrich a buttery, curry-infused sauce. For the crispiest results, ensure your oil reaches 375°F (190°C) before frying the battered prawns.
Serves
2
Prep Time
5 min
Cook Time
15 min
Print RecipeIngredients
- ¼ cup (60 mL) unsalted butter
- 4 tbsp (60 mL) chopped garlic
- 2 tbsp (30 mL) curry leaves
- Red Thai chili to taste
- 1 ½ tsp (7.5 mL) sea salt
- 1 ½ tbsp (25 mL) sugar
- ½ cup (125 mL) evaporated milk
- 2 eggs, separated
- 8 prawns (extra jumbo)
- ¾ cup (175 mL) corn starch
- Canola oil, for frying
Instructions
- Step 1
Brown butter in a non-stick pan on medium-high heat. Add garlic, curry leaves, and Thai chili, and continue to stir until leaves have crisped up.
- Step 2
Add sea salt, sugar, evaporated milk, and egg yolks; cook until reduced to about half the volume.
- Step 3
While the sauce is reducing, whisk egg whites and corn starch together; drench prawns in mixture, deep fry at 375°F (190°C) for about 1 minute, or until golden brown and crispy.
- Step 4
Once prawns are fried, add them into the sauce and cook for about 1 minute just to coat them.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 723 |
| Fat | 43 g |
| Saturated Fat | 17 g |
| Trans Fat | 0 g |
| Carbohydrate | 65 g |
| Fibre | 1 g |
| Sugars | 16 g |
| Protein | 19 g |
| Sodium | 1658 mg |
