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Creamy Butter Prawns

Serving: 3-4pax


  • 500g medium-sized prawns - shelled, leaving tail intact and deveined

  • Salt and pepper

  • 1/4 tsp baking soda

  • 1 tbsp tapioca starch

  • 1 egg white


  • 50g salted butter

  • Handful of curry leaves

  • 2 tbsp minced garlic

  • 1 tbsp chilli flakes

  • 1 tbsp rice syrup

  • 100ml Marigold-brand King of Kings full cream evapourated milk

  • Salt


  1. In a mixing bowl, add in prawns and remaining ingredients. Mix well and let sit for 15mins.

  2. In a wok, shallow-fry prawns till half-cooked. Drain and set aside.

  3. Over low heat, add butter into a pan and allow to melt. Add in garlic, chilli flakes and curry leaves. Stir-fry till fragrant.

  4. Add in evapourated milk and rice syrup. Mix well and bring to a boil and till sauce thickens. Season with salt.

  5. Add in prawns and mix well.

Adapted from themeatmen


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