Fragrant Butter Prawns 香脆牛油虾

To be frank, it’s really not easy to be a home cook blogger, more especially so if you are a full time worker. To take good food pictures, you need much of natural day light, which is quite a luxury to me as by the time I am done with dinner cooking after work, the daylight would be gone long ago. So very often than not, I had to make do with extra “ornaments” to accompany the food during the photo taking to add more colours to the foreground and to beautify the entire shoot.

So when A Better Florist suggested a collaboration, I was indeed more than pleased to work with them. Upon my request, they presented me with a true Blue Hydrangea baby breath which was totally customised for my sake as this is something that’s out of the norm from their usual online takings. Blessed, appreciated and totally head over heels was how I felt entirely. The pastel shade of the bouquet was such a beauty that I was indeed going ga-ga over it. Even the family members were all in awe of the beauty of the real flowers that they were taken aback upon realising that it was not a fake flower bouquet. 

And of course, such alluring flowers should accompany palatable food to create the most inviting onset for a happy meal. Just like how candle lights add ambience to a dinner. 

It’s been awhile since I last cooked prawns by itself because I have been using most of my prawns as accompaniments mainly. So this time, I decide to do a whole prawns dish, in my most favourite style, the zhi char way. LOL. Crisp and fragrant, coupled with aromatic curry leaves and planta margarine, with a dash of spice from the chilli padi, this dish is nothing short of flavoursome and much enjoyable.

The baby blue hydrangea in the foreground does entice the sight much while the inviting looking dish just tempts me to want to indulge in the food. And indeed, all thanks and credit to A Better Florist, I would like to officially declare the blue hydrangea as my most favourite flower from now onwards ! So to all potential suitors and oppas, please kindly take note ya !! LOL !! *just joking* 

With the long weekend on course, hope everyone has an awesome time feasting, cooking baking and flowering. :)

Much thanks to A Better Florist once more for the lovely bouquet !! It’s been long since I last receive flowers and so, they superbly brighten up my day. 

And yes, not forgetting the recipe for the ultimate core of the day too ~ easy and tastefully delicious Crispy Butter Prawns !! Enjoy !!

Thanks to Purelyfresh online as well for being my favourite fresh groceries supplier as always. 

Fragrant Butter Prawns 香脆牛油虾
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Chinese
Serves: 2
  • 12 pcs large prawns, cleaned and de-shelled leaving on the shell on the tails on
  • some cooking oil
  • 1 tbsp planta margarine or butter
  • 1 tbsp minced garlic
  • 3 sprigs curry leaves
  • 1 chilli padi, diced
  • ½ tsp sugar

For the Prawns batter :
  • 3 tbsp corn flour
  • 2 tbsp plain flour
  • 1 egg
  • ½ tsp sugar
  • ½ tsp salt
  • 50ml water
  1. Combine the ingredients for the prawn batter together and mix well thoroughly.
  2. Heat up enough cooking oil till very hot. Coat the prawns with the batter from Step 1 and deep fry the prawns in the hot oil until golden brown and cooked.
  3. Dish and drain the prawns on paper towels. Set aside.
  4. Heat up the margarine in a wok and saute the curry leaves, minced garlic and chilli padi until fragrant.
  5. Add in the sugar and prawns and stir fried until well mixed.
  6. Dish and serve hot immediately.
Ensure that the oil used for deep frying has to be very hot so that the prawns are deep fried well to crisp. Test the hotness of the oil by dipping a chopstick into the oil and much bubbles sizzle around the chopstick and it's ready.


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