Butter prawns

I loved eating prawns, and one of my favourite prawn recipes is Butter Prawns. Butter prawns is Malaysian dish with a combination of Chinese and Indian influence. For me the best part of the dish is the curry leaves and coconut flakes all mixed together.  Growing up we had a curry leaf plant in our backyard and had access to curry leaves at anytime. In Canada, it is a little more difficult to find the leaves, however, not too difficult with all the Asian groceries stores around. I also use curry leaves sometimes when I am making a chicken stir fry.

I usually remove the shells from 3/4 of the prawns and leave some on. This time in the interest of time, I left the shells on. However, the more flavour gets on the prawns  when the shells are off. Butter prawns is best eaten with steamed rice.



1 lb prawns, shells removed, tails can be left on.

3 tbsp butter

2 green chillies

4 cloves garlic, sliced

1 tbsp soy sauce

1/2 tbsp sambal olek

1 tsp rice wine

2 handfuls curry leaves

pepper, to taste

2 tbsp coconut flakes, toasted



1. Toast coconut using a frying pan until golden brown. Remove from pan.

2. Using the same pan, heat butter. When melted, add garlic, chillies and curry leaves. Stir for two minutes until garlic is brown and fragrant.

3. Add prawns, soy sauce, rice wine, sambal olek. Stir . When prawns are almost cooked, add pepper and toasted coconut flakes. Mix.

4. Once the prawns are cooked. Serve and enjoy.


5 Comments (+add yours?)

  1. JEYA
    Feb 25, 2012 @ 15:45:04

    SIMPLY DELICIOUS.Nothing like Malaysian food!


  2. RFRF
    Feb 25, 2012 @ 21:18:35

    Can’t wait to try this recipe!


  3. Sashi Nair
    Feb 26, 2012 @ 05:39:29

    We still get to grow curry leafs at our yard, you cooking really looks good


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