Lemongrass Butter Prawns – 香茅牛油虾

Perfumed with the aroma of butter and lemongrass. Here’s a different take, different from the usual creamy butter prawns.

A fun play with flavours and textures. Crispy caramelised butter crumbs stir fried with succulent prawns and fragrant lemongrass.

#themeatmensg #simple #delicious

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  • Servings: 4

  • Time: 30 mins

  • Skill: Easy


  1. 600g large prawns (deveined)

  2. 2 tbsp butter

  3. 2 stalks lemongrass (minced)

  4. 1 pandan leaf (julienned)

  5. 3 chilli padis (chopped

  6. 3 sprigs curry leaves

  7. ¼ tsp salt

  8. ¼ tsp sugar

  9. ⅛ tsp white pepper

  10. Oil for deep frying

Butter sauce:

  1. 60g butter

  2. 120ml evaporated milk

  3. 1 pandan leaf (Knotted)

  4. ⅛ tsp salt

  5. ¼ tsp sugar


  1. Slit prawns in the middle and devein it.

  2. To make butter sauce, combine 60g butter, 120ml evaporated milk, 1 knotted pandan leaf, ⅛ tsp salt and ¼ tsp sugar in a non stick wok.

  3. Cook on medium heat until the oil has separated and crumbs foamed.

  4. Drain and set aside.

  5. Flash-fry prawns for 1 minute. Dish out and drain. Set aside.

  6. Melt 2 tbsp butter on medium heat.

  7. Saute minced lemongrass, julienned pandan leaf, chopped chilli padis and curry leaves until fragrant.

  8. Add in the butter sauce solids, Season ¼ tsp salt and pepper (Adjust to taste).

  9. Add the fried prawns. Stir fry until well mixed.

  10. Dish out and serve hot.

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