Butter Prawns | Udang Mentega [Nyonya Cooking]

Butter Prawns | Udang Mentega [Nyonya Cooking]


Hey guys, welcome to Nyonya Cooking! Today’s video is extremely special because it is meant for ‘Asia Eats’ ‘Asia Eats’ is a collaboration between google+ and Tastemade It is a group specially made for people like you and I because we love Asian food and cannot stop unveiling delicious food across Asia In this group, you will be introduced to a monthly theme This month, the theme is meat I can’t wait to bring you the recipe ‘Butter Prawns’ because this dish incorporates the cooking culture of the 3 main races in Malaysia namely the Malays, Chinese and Indians Before that, we need to check out the ingredients The first ingredient that we have here is butter, some desiccated coconut I would choose fresh shredded coconut, if I could find them Just desiccated coconut would do some corn flour, soy sauce, salt, sugar, minced garlic, minced shallots, 3 bird eye chillies These are the little chillies and are very spicy You may cut down on them by using only one or two Skip them if you do not like any spiciness You may also use the big chillies instead These are some curry leaves You may use dried curry leaves, if you like Trust me, nothing beats fresh curry leaves I have 12 prawns here These are big tiger prawns Just remove the head Using kitchen scissors, make a slit on the back of the prawn Do not cut right to the end This is where to remove the vein That was a very simple way to clean the prawns Now, we have to remove the leaves from the stems of the curry leaves All you need to do is basically start from the end of the stem, just push the leaves down I have about 4 stalks of curry leaves The spiciness of the chillies usually comes from the seeds All I need is just a hint of spiciness That’s why I am removing most of the seeds What we need to do with this desiccated coconut or fresh shredded coconut, if you have is to toast them into a very nice golden brown colour In the Malay language, it is called ‘kerisik’ after it is toasted I’m going to show you how to prepare this It’s very simple Heat up a pan to medium to high heat Pour in the desiccated coconut Just keep stirring While doing so, you can smell the fragrance of the desiccated coconut I told you about the different cooking cultures of the 3 main races in Malaysia This method of cooking is from the Malays We used this in other dishes too The curry leaves that are used in this dish is from the Indian’s cooking culture Usually, in Indian curries, we add curry leaves After about 5 minutes, the desiccated coconut is really nicely browned Be very careful not to burn the desiccated coconut Once it’s slightly brown, it’s time to remove it from the stove First, fry the prawns Transfer the prawns to a bigger plate Then, add corn flour This will add some crispiness to the prawns After coating the prawns with corn flour, it’s time to fry them Here, I have some oil heated up To know if the oil is hot enough, sprinkle some corn flour into the wok Once there are bubbles, put the prawns into the wok Once the prawns are golden brown, transfer them onto a piece of paper towel to soak up the excess oil We are now going to assemble everything together We’ll start with the butter Melt the butter The wok is heated from low to medium heat to avoid burning the butter After melting the butter, add in the garlic, shallots, curry leaves and the bird eye chillies Keep stirring Increase the heat slightly to ensure everything is nicely sauteed At this point of time, you can smell a combination of fragrance of butter, curry leaves and chillies It’s amazing Remember to add some salt and sugar Once you see the curry leaves curling, it means it’s almost done That is when to add the coconut and the prawns into the wok Add the soya sauce too Keep stirring the prawns for about 5 minutes Then, dish them out Do not forget all these desiccated coconut are the best part of the dish So, dish out everything That’s about it You have the butter prawns here Smells amazing You have to try this recipe Do not forget to check out the youtube community, Asia Eats That’s where you can find recipes from other youtubers as well We are so excited to see you there See how you can contribute to the community Subscribe to Asia Eats youtube channel and of course, to Nyonya Cooking While you are in the community, remember to +1 my video Till then, ‘Happy Cooking!’

91 thoughts on “Butter Prawns | Udang Mentega [Nyonya Cooking]

  1. The curry leave are just so "Bitchin" I have a hard time getting them here in Vegas but I can get them at times and they make a dish so delicious it's insane! I LOVE black tiger prawns! Kerisik! Love it in this recipe! If I ever get to Germany I would love to have dinner at your place! Delicious!

  2. This is going to be a weird question. But can I replace prawns with fish? I don't really like the chewiness of prawns but I had butter prawns before and the taste was absolutely astounding!ย 

  3. Thanks for sharing this recipe. My hubby and I loved it! Would like to find out your take on Ju Hu Char if you can find turnip in your area. Thanks and keep up the good work:)

  4. I had try this dish at a restaurant.Yes,the best part of the butter prawns are the kerisik…Their crunchiness…Oh My God.I can't forget that.Very fragrant too..I need to put this recipe in my list and try to make it as soon as possible! Thanks for sharing the recipe.

  5. I have tried to cook butter prawns today…It turns out delicious…!My friends love it too..! Thank you for sharing the recipe.. ๐Ÿ˜€

  6. I have tried to cook butter prawns today…It turns out delicious…!My friends love it too..! Thank you for sharing the recipe.. ๐Ÿ˜€

  7. Oh it looks yummy !! Thanks for sharing. Is it the Nyonya recipe ? The one I used to cook is the Cantonese style as it is totally different from yours !! But very aroma and yummy too !!ย  Will try yours one day.

  8. Looks delicious! Somehow I think that your pan is a bit too small for 12 big tiger prawns ;P Keep the videos coming! Subscribed!

  9. Hey Nonya. I'd love to make this dish, but I can't find curry leaves in any of the asian markets in my area. What would be a good substitute? Thanks!

  10. Will try this real soon! This makes me recall back of a really delicious butter chicken in Kuala Lipis, Pahang. Thank you!ย 

  11. hello mis, wah, i want to ask you, that resipe called heh bee butter prawn? i always want heh bee butter prawn after i lunch at sri penang. that secret cruncy i think is nestum, but after look yor resipe, u used kerisik..thats perfect taste!!

  12. okay before this im just using oats to make this dish,but since i watch this and try with cocunut….guess what? im making this once A WEEK,its really tasty !

  13. look pretty delicious and yet soย easy to cook, thanks very much for sharing and by the way you are so pretty, greeting fromย New Zealand….:)

  14. Thanks for sharing such a wonderful recipe … am wondering how many points will be lost if I m using dried curry leaves?

  15. Interesting, my type of butter prawns is more of the gravy type, similar to yours but without the coconut and added milk to make the sauce.ย 

  16. Dear love ur recipes, can pls teach how to cook salmon sushie n salmon roles I will appreciate ur help n god bless u.. Love frm Katya..

  17. Thank you for sharing! Did this for a dinner party the other night and every body LOVED it! Thanks for the effort you put into theses videos – keep it up! ๐Ÿ™‚

  18. Hi…greetings from Johannesburg. I am an x crew members with malaysia airline. I introduced the nyonya butter prawn to the local and its a hit. They love it and it's my Sunday signature dish. Present l am show case street cooking…. Enjoying food the Malaysian way. Thanks and learning from you.
    Regards Andy Choo… South Africa

  19. Desiccated coconut you used at this recipe can i substitute oats and what brand oats can i used?Going to try soon.

  20. I tried the recipe and it was bomb
    The first time i wasnt really good because when i put soy sauce salt sugar together they havent mix well yet but i had to turn off the heat otherwise the already roasted coconut was gonna burn

    Second time i mixed the soy sauce salt sugar to the already roasted coconut in a bowl, mixed it together gave it a taste after its done just put them on fire

  21. ็ŽฐๅœจๅŽ่ฃ”ๅนด่ฝปๅฅณๆ€งๅบ”่ฏฅๆฒกๆœ‰ๅ‡ ไธชๅŽจ่‰บ้‚ฃไนˆๅฅฝ็š„ใ€‚

  22. Greetings fm Malaysia. I always follow your receipt and love it especially your Assam prawn. Seriously, you look so pretty. Thank you vry much

  23. Hi! Thank you very much for sharing your recipes. I really love your videos. I've tried a few of your dishes with a bit of a twist since we don't have few of the ingredients here in the Philippines.
    May I request for cereal prawns? When I got to taste it, I already fell in love whit the dish. =)
    Thanks again and more power! =)

  24. I will be making this for Chinese New Year reunion dinner tonight. Thanks for the wonderfully explained recipe ! Gong Xi Fa Chai !

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