Butter Prawn

This Malaysian dish of buttery, salty, sweet, spicy, and garlicky prawns is a popular one in the country. The key components are prawns, butter, grated coconut, and curry leaves.

Butter Prawn from Malaysia

You may find Butter Prawn on the menus of many Malaysian eateries.

As a result of its unique blend of flavors and textures, this dish is sure to impress diners from all over the world, be they Malay, Chinese, Indian, or Western.

When you take a bite, you’ll discover a myriad of flavors that you’ve never tasted before. Every flavor in this dish complements and balances the others well.

This recipe is really Malaysian, and it’s absolutely delicious!

The curry leaf is the most important element in this recipe, aside from the prawn.

Curry leaf is a common ingredient in Indian and Malaysian cuisines because of its distinct flavor.

Coconut milk curries get a deep aroma boost from the unique scent of these dark green leaves, and seafood dishes like Butter Prawn and Black Pepper Crab benefit from the same.

Grated coconut is an essential element that gives the dish an incredible flavor.

Each serving in this recipe has just 253 calories.


  • 400 g of prawn
  • 3 tablespoons of unsalted butter
  • 3 dashes of ground black pepper
  • 3 springs of curry leaves
  • 3 cloves of finely chopped garlic
  • 6 tablespoons of grated coconut
  • 1-2 pounded small bird’s eye chili
  • 1 tablespoon of oil
  • 1 tablespoon of oyster sauce
  • 1 tablespoon of Chinese cooking wine
  • 1 teaspoon of sugar


  1. Remove the eyes from the prawn heads and shells but leave the heads and shells intact.
  2. Scissors can be used to cut the legs. Remove the veins by making a slit in the rear.
  3. Dry with a soft cloth.
  4. Prawns are pan-fried in oil until they turn white but not cooked through.
  5. Prepare a bowl for the drained and collected water.
  6. Garlic, curry leaves, and bird’s eye chillies go into the melted butter. Toss in the oil and cook for 1 minute or until the oil is fragrant.
  7. Sauté the prawns in the butter until they become pink. Add the wine and the remaining ingredients (including the chopped coconut and the sugar).
  8. In a small saucepan, combine all ingredients and bring to a boil.
  9. Prepare and serve the food right away.
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