Lemongrass Butter Prawns

Mains
Seafood

Easy Level:

Cook Time:

Servings:

4

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

Ingredients

Adjust Servings
US / Metric
0.00
g
g
large prawns (deveined)
0.00
g
g
large prawns (deveined)
0.00
tbsp
tbsp
butter
0.00
tbsp
tbsp
butter
0.00
stalks
stalks
lemongrass (minced)
0.00
stalks
stalks
lemongrass (minced)
0.00
pandan
pandan
leaf (julienned)
0.00
pandan
pandan
leaf (julienned)
0.00
chilli
chilli
padis (chopped
0.00
chilli
chilli
padis (chopped
0.00
sprigs
sprigs
curry leaves
0.00
sprigs
sprigs
curry leaves
0.00
tsp
tsp
salt
0.00
tsp
tsp
salt
0.00
tsp
tsp
sugar
0.00
tsp
tsp
sugar
0.00
tsp
tsp
white pepper
0.00
tsp
tsp
white pepper
Oil for deep frying
Oil for deep frying

Butter sauce:

0.00
litre
litre
butter
0.00
litre
litre
butter
0.00
ml
ml
evaporated milk
0.00
ml
ml
evaporated milk
0.00
pandan
pandan
leaf (Knotted)
0.00
pandan
pandan
leaf (Knotted)
0.00
tsp
tsp
salt
0.00
tsp
tsp
salt
0.00
tsp
tsp
sugar
0.00
tsp
tsp
sugar

Steps

1

Slit prawns in the middle and devein it.
Slit prawns in the middle and devein it.
Mark as completed

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.
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.
Mark as completed

3

Cook on medium heat until the oil has separated and crumbs foamed.
Cook on medium heat until the oil has separated and crumbs foamed.
Mark as completed

4

Drain and set aside.
Drain and set aside.
Mark as completed

5

Flash-fry prawns for 1 minute. Dish out and drain. Set aside.
Flash-fry prawns for 1 minute. Dish out and drain. Set aside.
Mark as completed

6

Melt 2 tbsp butter on medium heat.
Melt 2 tbsp butter on medium heat.
Mark as completed

7

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

8

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

9

Add the fried prawns. Stir fry until well mixed.
Add the fried prawns. Stir fry until well mixed.
Mark as completed

10

Dish out and serve hot.
Dish out and serve hot.
Mark as completed

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