Udang Goreng Mentega Recipe (Fried Butter Prawns)

Prawns: Peeled and deveined, these are the star of the dish, providing a sweet and tender texture.

Butter: Adds a rich, creamy base to the sauce, enhancing the overall flavor.

Garlic: Minced to release its aromatic qualities, it complements the butter beautifully.

Soy sauce: Provides a salty, umami depth to the dish.

Oyster sauce: Adds a sweet and savory complexity that balances the flavors.

Sugar: A touch of sweetness to round out the savory elements.

Salt: Enhances all the other flavors, making the dish more vibrant.

Black pepper: Adds a mild heat and a hint of spice.

When sautéing the garlic in butter, make sure to keep the heat at a medium level. This prevents the garlic from burning and turning bitter, which can affect the overall flavor of the dish. Stir continuously until the garlic is golden and fragrant before adding the prawns.

• prawns - Substitute with chicken breast: If you prefer a non-seafood option, chicken breast can be used. It will provide a different texture but will still absorb the flavors well.

• butter - Substitute with margarine: Margarine can be used as a dairy-free alternative, though it may slightly alter the flavor.

• garlic - Substitute with shallots: Shallots can provide a milder, sweeter taste compared to garlic but still add depth to the dish.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce and has a similar umami flavor.

• oyster sauce - Substitute with hoisin sauce: Hoisin sauce can be used as a vegetarian alternative, offering a sweet and savory flavor profile.

• sugar - Substitute with honey: Honey can be used as a natural sweetener, though it will add a slight floral note to the dish.

• salt - Substitute with soy sauce: If you want to reduce the number of ingredients, soy sauce can add both saltiness and umami.

• black pepper - Substitute with white pepper: White pepper can be used for a milder, slightly different peppery flavor.

• Allow the prawns to cool completely before storing. This prevents condensation, which can make the prawns soggy.
• Transfer the cooled prawns into an airtight container. If you have a vacuum sealer, use it to remove excess air, which helps in preserving the flavor and texture.
• If you plan to consume the prawns within a few days, store them in the refrigerator. They will stay fresh for up to 3 days.
• For longer storage, place the container in the freezer. The prawns can be frozen for up to 2 months without significant loss of quality.
• When ready to reheat, thaw the prawns in the refrigerator overnight. This slow thawing process helps maintain their texture.
• Reheat the prawns in a frying pan over medium heat. Add a small amount of butter to refresh the flavors and prevent them from drying out.
• Avoid using a microwave to reheat, as it can make the prawns rubbery. Instead, opt for gentle reheating on the stovetop.
• If you notice any off smells or changes in texture after thawing, it's best to discard the prawns to ensure food safety.

• Stovetop Method:

  1. Heat a non-stick pan over medium heat.
  2. Add a small amount of butter or olive oil to the pan.
  3. Once the butter melts or the oil is hot, add the leftover prawns.
  4. Stir occasionally to ensure even heating, cooking for about 3-5 minutes until the prawns are heated through.
  5. Serve immediately with steamed rice.

• Microwave Method:

  1. Place the leftover prawns in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap to retain moisture.
  3. Microwave on medium power for 1-2 minutes.
  4. Check and stir the prawns halfway through to ensure even heating.
  5. If needed, continue microwaving in 30-second intervals until heated through.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover prawns in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Heat in the oven for about 10-15 minutes, or until the prawns are thoroughly heated.
  5. Serve hot with steamed rice.

• Steaming Method:

  1. Fill a pot with a small amount of water and bring it to a boil.
  2. Place the leftover prawns in a steamer basket.
  3. Set the steamer basket over the boiling water, ensuring it doesn't touch the water.
  4. Cover and steam for about 5-7 minutes, or until the prawns are heated through.
  5. Serve immediately with steamed rice.

• Frying pan: Used to heat the butter and cook the prawns evenly.

• Spatula: Essential for stirring and mixing the ingredients in the frying pan.

• Garlic press: Handy for mincing the garlic cloves quickly and efficiently.

• Measuring spoons: Necessary for accurately measuring the soy sauce, oyster sauce, sugar, salt, and black pepper.

• Kitchen scale: Useful for measuring the exact amount of prawns needed for the recipe.

• Serving dish: To present the finished dish attractively when serving.

• Rice cooker: Convenient for preparing the steamed rice to accompany the dish.

Prep ingredients in advance: Peel and devein the prawns ahead of time to save cooking time.

Use pre-minced garlic: Opt for store-bought minced garlic to cut down on prep work.

Measure sauces beforehand: Pre-measure the soy sauce, oyster sauce, sugar, salt, and black pepper to streamline the cooking process.

Cook in batches: If your pan is small, cook the prawns in batches to ensure even cooking.

Use a non-stick pan: A non-stick pan can make the cooking and cleaning process faster and easier.