Malaysian Butter Prawns Recipe

Prawns: Peeled and deveined, these are the main protein of the dish.

Butter: Adds richness and a creamy texture to the sauce.

Garlic: Minced to release its aromatic flavors.

Curry leaves: Provide a unique, fragrant aroma that is essential to the dish.

Evaporated milk: Contributes to the creamy consistency of the sauce.

Sugar: Balances the savory elements with a touch of sweetness.

Salt: Enhances the overall flavor of the dish.

White pepper: Adds a subtle heat and depth of flavor.

When preparing prawns, ensure they are peeled and deveined properly to avoid any gritty texture. To enhance the flavor, use fresh curry leaves rather than dried ones. When melting the butter, keep the heat at medium to prevent it from burning, which can impart a bitter taste. Sauté the garlic and curry leaves until they release their aroma, which will infuse the dish with a rich, fragrant base. When adding the evaporated milk, do so gradually while stirring to ensure it blends smoothly with the other ingredients. This will help achieve a creamy consistency for the sauce. Finally, cook the prawns just until they turn pink to avoid overcooking, which can make them tough and chewy.

• prawns - Substitute with chicken breast: If you prefer a non-seafood option, chicken breast can provide a similar texture and absorb the flavors well.

• butter - Substitute with margarine: Margarine can be used as a dairy-free alternative to butter, providing a similar richness.

• garlic - Substitute with shallots: Shallots offer a milder flavor and can be used if you want a less pungent taste.

• curry leaves - Substitute with bay leaves: Bay leaves can provide a different but complementary aromatic flavor if curry leaves are unavailable.

• evaporated milk - Substitute with coconut milk: Coconut milk adds a creamy texture and a hint of sweetness, aligning well with the dish's Southeast Asian roots.

• sugar - Substitute with honey: Honey can be used as a natural sweetener, adding a slightly different but pleasant flavor profile.

• salt - Substitute with soy sauce: Soy sauce can add both saltiness and umami, enhancing the overall flavor of the dish.

• white pepper - Substitute with black pepper: Black pepper provides a similar heat and flavor, though it is slightly more pungent.

• Allow the prawns to cool completely before storing. This prevents condensation, which can make the dish soggy.
• Transfer the cooled prawns and sauce into an airtight container. Ensure the container is sealed tightly to maintain freshness.
• Store the container in the refrigerator if you plan to consume the dish within 2-3 days. The butter prawns will retain their flavor and texture during this period.
• For longer storage, place the airtight 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 if frozen. This gradual thawing helps maintain the texture of the prawns.
• Reheat the prawns in a wok or pan over medium heat. Add a small amount of butter or evaporated milk to refresh the sauce and prevent it from drying out.
• Stir occasionally to ensure even heating and to re-coat the prawns with the sauce. Heat until the prawns are warmed through and the sauce is bubbling.
• Serve the reheated butter prawns immediately with steamed rice for the best taste and texture.

• 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. If the sauce has thickened too much, add a splash of evaporated milk or water to loosen it up.

• 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. Stir the prawns and check if they are heated through. If not, continue to microwave in 30-second intervals until hot.
  5. Let it sit for a minute before serving to allow the heat to distribute evenly.

• 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. Bake for about 10-15 minutes, checking occasionally to ensure the prawns are heated through.
  5. If the sauce appears too thick, you can add a small amount of evaporated milk or water before reheating.

• Steaming Method:

  1. Set up a steamer or a pot with a steaming rack.
  2. Place the leftover prawns on a heatproof plate and put it in the steamer.
  3. Cover and steam for about 5-7 minutes until the prawns are heated through.
  4. Ensure the sauce is still coating the prawns; if it has thickened too much, add a bit of evaporated milk or water before steaming.

• Wok: A large, deep pan used for stir-frying and sautéing, ideal for cooking the prawns and sauce evenly.

• Spatula: A flat, broad tool used for stirring and mixing ingredients in the wok.

• Knife: Essential for mincing the garlic and preparing the curry leaves.

• Cutting board: A surface used for chopping and mincing ingredients safely.

• Measuring spoons: Used to measure out the precise amounts of sugar, salt, and white pepper.

• Measuring cup: Used to measure the evaporated milk accurately.

• Serving dish: A plate or bowl used to serve the finished butter prawns.

• Rice cooker: An appliance used to prepare the steamed rice that accompanies the dish.

Prep ingredients in advance: Measure and prepare all ingredients like prawns, garlic, and curry leaves before you start cooking.

Use pre-minced garlic: Save time by using store-bought minced garlic instead of mincing it yourself.

Quick thaw prawns: If using frozen prawns, thaw them quickly by placing them in a bowl of cold water for 15 minutes.

One-pan cooking: Use a single wok for the entire recipe to minimize cleanup time.

Batch cooking: Double the recipe and freeze half for a quick meal later.