Buttered Prawn Recipes

BUTTER PRAWNS

Steps:

• Gather the ingredients.
• Rinse the prawns under warm running water and pat dry with paper towels. Remove the shells from the prawns but leave on the tails.
• Heat 1 cup oil to 350 F. When the oil is hot, add the prawns. Briefly, cook the prawns in the hot oil until they turn pink (about 1 minute). Remove and drain on paper towels.
• Melt the butter in a wok or heavy frying pan over medium-high to high heat. Add the curry leaves. Cook briefly, then stir in the oil-poached prawns, Chinese rice wine , sugar, and chili paste.
• Stir-fry for about 2 minutes, then add the coconut milk . Heat through. Taste and sprinkle with black pepper, if desired. To serve, garnish the butter prawns with the chopped cilantro leaves.

GARLIC BUTTER SHRIMP

Steps:

• Melt butter in a large skillet or wok over medium-low heat. Add shrimp; cook and stir until shrimp turn pink, about 5 minutes. Mix in garlic powder.
• Whisk water and cornstarch together in a bowl to make a slurry. Pour into the skillet and stir until butter sauce thickens, 3 to 5 minutes. Season with salt and pepper.

OATMEAL BUTTER PRAWN

Steps:

• Heat up oil, add prawns and deep-fry for 1 minute Dish and drain.
• Level 1/2 cup of oil wok, saute butter/margarine and egg yolks till fragrant.
• Add garlic, chicken stock granules, sugar, curry leaves, chillis, salt and peppeter and continue to fry till fragrant.
• Add prawns and fry till aromatic.
• lastly, add Nestum/oatmeal and fry till dry. Dish up and serve hot.

BUTTERED PRAWN

Steps:

• Heat 3 tbs of butter and fry prawn until cooked.
• Set aside.
• Add in another 6 tbs of butter into the remaining ones; heat it up.
• Stir in curry leaves until you can smell the lovely aroma, then add in garlic.
• Pour in egg yolks into wok at a high point slowly but consistently and with your other hand stir the yolks vigorously so it'll be like fine strings.
• When done, add in back the cooked prawn into the yolk mixture, stir it for a bit. Then ready to serve.