Tuesday, March 26, 2013

Butter Prawns

Herbs (Chicken Herbal Soup) and spices are like forever a must for practically most of the dishes I cook. They can either be from my garden (Curried Lemongrass Fish, Nasi Dagang, Rosemary Cheesy Potatoes) or the other choice is obviously buying (Assam Laksa. Assam Fish Curry, Watermelon Mint Salad & Cumin Rice), I am particularly fond of coriander leaves (Grilled MackerelFish Chilli Lime, Ghee Almond Rice, curry leaves (Spicy Crab Parathal, Prawn Devil Curry, Cili Padi Fish) and spring onion (Bean Sprout Salted Fish & Mutton Ball Soup). Every now and then I also reach out to dried herbs (Lamb Burger), sometimes the powdered spices and sometimes I grind the spice mix (Prawn Mango). 

Now, compared to fish (ikan asam pedas and Thai style steamed fish), prawn is a once a while affair (prawn in chilli oyster sauce and lemongrass prawn petai sambal). Usually cooked in small quantity as well because seafood by far is super rich in cholesterol. Also, with prawns (Grilled Spicy Prawns & Pepper Tamarind Prawn), how many can eat at one go? Most to most, maybe 3 or 4 pieces? At least for us though. Nevertheless, there is the once a while call for a prawn dish, this time the only dish that popped up in mind was Butter Prawns. Always a crowd pleaser in Chinese restaurants. Despite having cooked it before, I thought I might as well try a different version. Here it is - tender prawn encased in crispy shell, with a buttery-eggy crumble and scented with basil leaves (Basil Dried Prawn Paste). 
15 medium size prawns - snip half of the head, make a small incision in between the body and pull out the veins. 
1 tbsp rice flour
1 egg yolk
Mix all together, meaning toss these ingredients together. 

3 yolks
3 tbsp milk
** lightly beat both together
5 garlic -chopped
2 tbsp salted butter
5-6 birds eye chillies - smashed
3-4 sprigs of basil leaves
(Note: alternatively use curry leaves or other herbs)
Salt for taste (if needed)

Heat butter and fry prawns till crispy and dark pink in colour.
Remove and keep aside.
In the same butter liquid, fry garlic till golden brown. 
Pour in yolk-milk mixture. 
Quickly stir and scramble into small pieces.

Add the fried prawns, then the basil leaves, chillies and salt (taste first before adding).
Stir a couple of time and dish out. 
Show some love by trending alongside "cook with nava-k" on every other social media please!!


  1. Just started planting some basil at my in laws' place. Am hoping my lil herb garden grows so I can have my own herbs like you:D

  2. These prawns look so delicious!! Butter and basil is a fantastic combo!!

  3. Thats a new one for me.. Bookmarked.. Will surely try this out...

  4. Wow....butter prawns looks wonderful & delicious.. :-)

  5. Hello Nava...

    Your butter prawns look inviting. But I have never tried making them myself. Must give it a try one day. Oh I wonder when will that 'one day' be! Hihihi....

  6. Wow that looks so delectable ,I can almost dive into that plate...love.. love prawns, Nava!

  7. That is delicious dish, love that you made with homegrown basil.

  8. Nice Clicks


  9. That looks delicious, Nava! Such a wonderful way to enjoy prawns!

  10. Wow! Delicious basil prawns Nava :-)


Embracing the Fiery Passion: The Indispensable Chillies in Malaysian Cuisine and Gardening

In Malaysia, the love for spiciness runs deep in our culinary culture. Chillies, with their fiery punch, are an essential ingredient that ad...