Spicy Butter Prawn. Prawn is a very versatile sea food. You basically play how you cook it. This video show you a very basic in cooking sweet and spicy butter prawn.
Butter Prawn - buttery, salty, sweet, spicy, and garlicky working off one another seamlessly and Butter Prawn is a relatively new Malaysian creation-combining the best of Malay, Chinese, Indian.
These spicy prawns smothered in butter are a bit messy to eat, but so irresistible!
A classic in the Galvan household.
You can have Spicy Butter Prawn using 7 ingredients and 3 steps. Here is how you achieve it.
Ingredients of Spicy Butter Prawn
- It's 3 tbsp of oil.
- You need 4 of thinly slice ginger.
- You need 8 of large prawn.
- Prepare 1 of bulb of garlic.
- Prepare 6 tbsp of butter.
- It's 1 bunch of scallion.
- You need 2 tbsp of Heinz Chili sauce.
Add the shrimp, spread into a single layer and cook without stirring. While it's colloquially known as butter prawns, I think a more descriptive name would be spicy coconut prawns as yes, there is butter, but the coconut shavings play such an important part in adding. Rinse the prawns under warm running water and pat dry with paper towels. Melt the butter in a wok or heavy frying pan over medium-high to high heat.
Spicy Butter Prawn instructions
- With oil pan fry the Prawn with the ginger for about 1 minutes (half cook only)when both side of the shell change to pink Colour.
- Add in the butter with the smashed garlic and the Heinz Chili sauce and stir fry to mix for another 1 to 2 minutes or longer depending on the size of the Prawn.
- Then off heat and TOP with scallion and enjoy.
My favourite way of eating prawns involves Garlic and lemon butter, home-made chilli sauce and juices running down your arms. Chicken and Rice shows just how fresh, easy and full of unforgettable flavours Southeast Asian food can be. From noodles to rendangs, ribs to steamed buns, and even garlic Brussels Sprouts. Butter prawns has a combination of sweet, salty and spicy flavours which You may fry the prawns without the shell. Sprinkle with chile powder, add the cognac, tomato puree.
