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Creamy Butter Prawns

Creamy Butter Prawns

30 mins

Juicy and plump prawns taste so much better when paired with a creamy sauce. If you’re looking for that creamy, garlicky, rich sauce that’s finger-licking good, then this dish is perfect!

What’s even better is the endless options you can pair with it. Rice, whether seasoned or plain, is a universal pair for any creamy dish including this one. If you want to experience that finger-licking goodness of eating every drop, then mashed potatoes might be your best bet. Of course, if you’re craving for pasta nights, then feel free to toss this in with your favorite pasta.

Ingredients

  1. 500g Vannamei Prawns
  2. 1/4 tsp Salt
  3. 1/4 tsp Pepper 
  4. 1 tbsp Corn flour 
  5. Vegetable oil
  6. 120cc Evaporated milk 
  7.  1 stalk Curry leaves
  8. 2 Egg yolks
  9.  20g unsalted butter
  10. 3 cloves of garlic (minced)
  11. 2 chili (cut into smaller pieces)
  12. 1/4 tsp salt
  13. 1/8 tsp sugar
  14. Optional: grated cheese, minced parsley, white wine

Steps

Marinating the Prawns

  • Marinate the prawns and set them aside for 15-20 mins to infuse them with that distinct garlic flavor. Make sure not to go over the 20-minute mark since the tenderness of prawn meat doesn’t need any more than that. 

Searing the Prawns

  • In a pan, add vegetable oil and fry the prawns till semi-cooked. If you prefer deshelling the prawns beforehand, they should be quickly and lightly fried over medium heat so they won’t lose their moisture. (Nobody likes dried and rubbery prawns.) Set aside to cool.

Making the Sauce

  • Before reusing the same pan, wipe away the excess oil with kitchen paper towels. Add in unsalted butter, minced garlic, chili, curry leaves, and a dash of flour. Stir fry till you get that garlicky aroma or until it turns into a light golden brown.
  • Optional: Add the white wine. Make sure to get the not too fruity nor too woody variant. Simmer on high heat to reduce the wine until the harsh alcoholic smell disappears. (White wine is an ingredient professional chefs use to add complexity to your sauce.) 
  • Add the evaporated milk and gradually whisk in the egg yolks. Give a quick stir. Season with salt and sugar. Simmer until you get that thick, soupy texture. 

Final Steps:

  • Next, add in the prawns. Mix well and simmer for 5 mins. Make sure to give it a taste to check if it needs more seasoning. 
  • You can sprinkle in some grated cheese or parsley before serving. Mashed potatoes make for a perfect pairing with creamy butter prawns. Mashed potatoes make for a perfect pairing. You can also cook your signature pasta to soak up in all that heavenly sauce.

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