Singapore Butter Prawns
Creamy Singapore Butter Prawns
Singapore Butter Prawns is a delicious twist on the famous Singapore Butter Crab, made easier with prawns that are quicker to prepare and just as flavorful!
This dish features succulent prawns coated in a rich, creamy butter sauce with a hint of curry leaves and chili for a burst of authentic Singaporean flavor. Perfect for home cooks looking to recreate a taste of Singapore without the fuss!
Ingredients:
King Prawns (or any other type of prawns) - 375g
Salt - 1 tsp
Corn Starch - 1/2 cup
Cooking Oil - 1/2 cup
CREAMY BUTTER SAUCE
Oil - 2 tbsp
Unsalted Butter - 50g
Egg Yolk - 1 yolk ( mixed with 1-2 tsp of water)
Garlic - 7 cloves
Curry leaves - 5g
Birdseye Chilli - 3 (or to taste)
Evaporated Milk - 1 cup
Salt - 1.5 tsp (or to taste)
Sugar - 1 tsp (or to taste)
King Prawns (375g) - Seasoned with salt and coated with corn starch
Frying the prawns
Ingredients for the creamy butter sauce
Making egg floss
Aromatics for the dish (Garlic/Curry Leaves/Chilli)
Adding evaporated milk
Add crispy prawns to the sauce
Coated in creamy butter sauce
Ready to enjoy!
Instructions:
Prepare the ingredients:
Clean the prawns - you can either keep the shells or remove them. Next, season them with 1 tsp of salt before coating them in corn starch.
Crack one egg and separate egg whites and egg yolk. Add 1-2 teaspoons of water to the egg yolk and whisk lightly. This will make it easier to pour.
Finely chop 7 cloves of garlic
Remove curry leaves from their stems
Cut chillis into small pieces. I am using Birdseye chilli but you can use any other type of chilli except capsicums or bell peppers
Fry the prawns:
Heat 1/2 cup of oil in a large pan or wok.
When the oil is hot, add half of the prawns and fry for about two minutes on each side. Fry them in two batches to avoid overcrowding the wok.
When prawns are golden, put them on a wire rack and set aside.
Remove the excess oil
Bring the dish together:
Heat 2 tablespoons of cooking oil in the same wok. You can reuse the same oil from frying the prawns but much less amount.
On low heat, melt 50g of unsalted butter
Then slowly pour the egg yolk mixture while stirring constantly.
Add the chopped garlic, curry leaves and chili. Sauté them for 1 minute until fragrant.
Add 1 cup of evaporated milk and let it simmer
Season the sauce with salt and sugar to taste
Once the sauce starts to thicken, add the crispy prawns
Mix well for 30 seconds to ensure that prawns are coated with the sauce
Then the dish is ready to be served!
Watch the Youtube video for detailed instructions. Thank you!
