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Butter Prawns

by · 20 comments
These butter prawns were so creamy and delicious. Mind you, it's very addictively delicious.

Butter Prawns01

One of the good things that I love about food blogging is receiving feedback from my readers’ email. Through all the email exchanges, I shared their joy and satisfaction after trying my recipes. Thank you all for your encouraging feedback.

Amongst all the encouraging feedback, here’s a unique one from Eric Tan, a reader in Malaysia, that’s a wonderful recipe I didn’t ask for. When I saw this popular Malaysian recipe, Butter Prawns, fine-tuned by himself appearing in my inbox, I said to myself that was a must to try.

Yet, without any reason, it took me quite a long time to try it out. Finally, I’m glad I did. It’s a fantastic dish. Thank you, Eric.

Butter Prawns02

The butter prawns were so creamy and delicious. Although Eric made a remark that the curry leaves are optional, I strongly recommend to use them, that often used in Malaysian and Indian cuisine, because you’ll find the little leaves add extra aroma and enrich the taste of the dish.

Eric’s recipe calls for salted egg yolks. Excellent, I still had some homemade salted eggs in the fridge. By stirring in the mashed salted egg yolks, not only did the whole dish was brightened up, but also created more depth in the savoury taste.

Butter Prawns Recipe

(Printable recipe)

Course: Seafood
Cuisine: Asian
Prep time:
Cook time:
Yield: 2 to 3 serves

Butter Prawns

  • 12 large prawns/shrimps, trimmed and deveined
  • 2 salted egg yolks, steamed and mashed
  • 2 Tbsp butter
  • salt, to taste
  • 1 tsp sugar
  • 1/2 tsp chicken powder
  • 1/4 can evaporated milk
  • 10 pieces curry leaves
  • 1 to 2 chillies, optional

  1. Trim prawns and devein. Rinse thoroughly and pat dry. Set aside.
  2. Heat oil and deep fry prawns until 80% done. Drain out on kitchen papers to absorb excess oil. Set aside.
  3. Heat 2 tablespoons of butter over low heat until melted. Add curry leaves, chillies (if you want to use), stir-fry for 2 minutes until aromatic. Add evaporated milk, sugar, chicken powder. Season with salt. Continue to cook over medium heat until sauce thickens. Toss prawns back to the wok, and stir constantly. Increase heat to high and cook until sauce dries up. Sprinkle salted egg yolks. Stir to combine. Serve hot.


  1. I love the colour of this dish! The prawns look so yummy =) Isn't it funny how it's called butter prawns, but there's only 2 tbsp of butter in the recipe? haha....
    Now I'm hungry...for prawns!

  2. Christine, I would for sure take your advice in using the curry leaves as I have always adored the use of them in Malaysian cuisine.
    Very nice dish indeed, thanks for sharing lady and gentleman : ).

  3. The curry leaves will make a difference in taste, definitely. When I made Cereal Prawns some time ago, I did it without curry leaves (cos they are hard to get in the US) and the results are not as good as those I have had with curry leaves. It is the aroma with butter! Your addition of salted egg to Butter Prawns is the magical touch too.

  4. I love your yummy-looking butter prawns. The curry leaves are a must as they give the dish its distinctive flavour!

  5. Great clicks and such vibrant colours. Yes, curry leaves will enhance the look as well as the aroma and your addition of slated egg adds zing to it! Thumbs up!

  6. looks delicious and I bet my husband will love this, and with the added salted egg, yummy!

  7. Nice dish! What a nice reader.... I must salt my own eggs... thanks for the reminder

  8. I love this dish too. Next time you may wish to add some green bird eye chilli for that extra aroma. They should be left whole. You can omit the red chilli then, but never the curry leaves.

  9. The name of the dish had me liking it already, and the recipe and photo sealed the deal!

  10. Love butter prawns being Malaysian! I have to tell u that I took such a long time to find curry leaves in San Diego!! gorgy photos!

  11. Great that you included curry leave in this dish. It will definitely bring more flavour to this dish. Besides its fragrant aroma, it has health benefits too. So no harm consuming them. Your dish looks so delicious that I can lick the whole plate. ;)

  12. Christine, the prawns look so tasty, such a vibrant color...love the salted egg yolks in it...YUMMIE!

  13. Love this dish! I usually have butter crabs, and with mantou. YUM!

  14. great recipe! looks so creamy and yes, curry leaves are a must in this dish!

  15. This looks yummy! The original butter prawn from Malaysia doesn't use salted egg yolks. It is not creamy but just lightly coated with butter sauce (consistency about the same as fried prawn with oats) with very crispy, fine shredded eggs on it. Main ingredient is the curry leaves as it gives it that distinctive aroma. Nice recipe blog btw...keep it up :)

  16. Dear Christine,

    Thank you so much for sharing such a good recipe(thx to Eric too !!)
    Have tried it out and it was really good. My niece and friends love it.
    can't wait to see more new recipes from you.
    Thank you Christine.

  17. Dear Christine, how big is the tin of evaporated milk you use? Please advise.

  18. Hello. Will it taste the same if I use shelled shrimps directly without deep-frying first?

  19. It won't taste the same, because the shrimp shells will bring more flavours into the whole dish.