Creamy Butter Prawns

30 mins


3 - 4 pax

Creamy Butter Prawns is tasty and delicious. It is a simple and easy dish to prepare for dinner or to serve at a party. The hint of chilli pepper flake flavour is so good, and it is just the right amount of spicy. Alternatively, you can add paprika powder.
Ps: This is a sweet yet savoury rendition, if aren’t a fan of sweet dishes, you can reduce the amount of rice syrup or add a lil zest 🙂 This recipe is so easy to make, and doesn’t take long at all. It is best served with rice and drizzle the sauce over it!

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Adjust Servings
500g medium size prawns (Cut the legs and deveined)
Salt and pepper to taste
¼tsp baking soda
1tbsp tapioca starch
1egg white
Buttermilk sauce:
50g Salted butter 
One handful curry leaves
2tbsp minced garlic
1tbsp chilli pepper flakes
1tbsp rice Syrup
100ml MARIGOLD KING OF KINGS Full Cream Evaporated Milk
Salt to taste



Trim off the legs and devein prawns. Leaving the shells intact. Drain and dry. (Wash with ice cold water)
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In a mixing bowl, combine prawns, salt, pepper, baking soda, tapioca starch and egg white. Mix well and let it sit for 15 minutes.
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In a wok, shallow fry prawns till pink. Drain and set aside.
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Over low heat, melt butter in a pan. Add in minced garlic , chilli pepper flakes and curry leaves. Stir fry until fragrant.
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Pour in MARIGOLD KING OF KINGS Full Cream Evaporated Milk & rice syrup. Bring to a slow boil and till sauce thickens. Seasons with salt to your preference.
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Add in prawns and give it a quick toss to coat prawns evenly.
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Serve hot.
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