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.
Recipe by Eat What Tonight at