Malaysian Butter Prawns

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Savory, sweet and a little spicy, these Malaysian Butter Prawns are juicy and succulent. The prawns are cooked in oil and then coated in a rich and fragrant buttery sauce!

You guys, we’ve been seriously loving these butter prawns! While they’re delicious served over this Instant Pot jasmine rice or nasi kunyit, to be honest, we’ve just been devouring them as an appetizer!

Overhead view of prawns with cilantro on a white plate on top of a yellow cloth.

Just top them with freshly squeezed lime juice and chopped cilantro and you’ll be fighting over the last one, I promise!

If you’re looking for other prawn recipes, I also highly recommend this prawn bisque and prawn laksa. So good!

Check out the Malaysian butter prawn story!

Why this recipe works

This is a quick and easy recipe with a cooking time of just 10 minutes!
Quickly cooking the prawns in oil keeps them plump and juicy, so you don’t need to worry about overcooked and rubbery prawns.
If you can’t find prawns, you can just substitute large shrimp.
Leaving the heads and tails on the prawns adds flavor and creates a nice presentation.
These butter prawns are perfect as an appetizer for a fancy dinner party or work well for dinner when paired with rice, crusty bread and a side salad.

Ingredients

For a full list of ingredients and quantities, check out the recipe card at the end of this post.

The recipe calls for 1 pound of prawns. You’ll need to peel them, but I like to keep the heads and tails on for maximum flavor.

The prawns will cook in 1 cup of oil. You’ll want to use a neutral tasting oil with a high smoke-point like vegetable, canola or peanut oil.

For the buttery sauce, you’ll need 2 tablespoons of unsalted butter. If you use salted butter, the dish may be a bit too salty.

For garlicky, savory flavor, the recipe calls for 2 cloves of minced garlic. If you like your food extra garlicky, feel free to add another clove.

A key ingredient for this prawn recipe is the 8 curry leaves. You can use dried or fresh. This herb is aromatic with a citrusy flavor. It's a common ingredient in South Indian cuisine.

You’ll need 1 tablespoon of Shaoxing wine, which is a Chinese cooking rice wine. If you don’t have any, you can substitute with dry sherry or another type of rice wine.

For a little heat, 1 minced Thai chili is added to the recipe. You can adjust the spice level by using more or less chilies.

To tame some of the tangy flavor from the curry leaves, you’ll need 1 teaspoon of coconut sugar. You can also use palm or brown sugar.

To add a creamy texture to the buttery sauce, you’ll need 2 tablespoons of coconut milk. I prefer to use full fat for the best results.

Step by step instructions

Peel the prawns, leaving the heads and tails on.

Heat the oil over medium heat until it shimmers (about 325F degrees).

Add the prawns and cook about 1 minute per side, or until pink all the way through. Remove and set aside.

Prawns cooking in oil in a skillet on the stovetop.

Melt the butter in a skillet over medium heat and add the curry leaves, garlic and Thai chili. Cook for 1 minute.

Butter with curry leaves, garlic and Thai chilis in a skillet on the stovetop.

Add the wine, coconut sugar and chicken bouillon powder and cook for 1 minute.

Add the coconut milk then stir in the prawns until coated.

Serve hot garnished with chopped cilantro.

Optional: squeeze fresh lime on top to serve. You can also mix in 1-2 teaspoons of sambal belacan for an ultra umami blast!

Expert tips

For spicier butter prawns just add another Thai chili. If you prefer it less spicy, use half a Thai chili.
If you’d prefer sweeter butter prawns, just add another teaspoon of coconut sugar.
If you can’t find prawns, you can use large shrimp instead.
For the best flavor, I recommend leaving the prawn tails and heads on.
To ensure the prawns cook quickly, make sure the oil is shimmering and brought to a temperature of 325F degrees before adding the prawns.
Make sure you’re using a large enough pan so the prawns aren’t crowded as they cook in oil.
Be careful not to overcook the prawns as they will get tough. Once they’re pink all the way through, they should be removed from the oil.

Close up of Malaysian butter prawns topped with chopped cilantro.

Common questions

Can I use frozen prawns for this recipe?

Absolutely. Just defrost them first and pat them dry before cooking them in oil.

Do you need to leave the heads and tails on?

I prefer to leave them on as they bring flavor to the dish and add to the presentation. But, if you absolutely want to remove them, you can.

How do you serve Malaysian butter prawns?

You can enjoy them on their own with chopped cilantro and a squeeze of fresh lime juice. I also think some crusty bread would be perfect for soaking up the buttery sauce. A side of rice like this coconut jasmine rice would also be perfect!

Butter prawns on a white plate on top of a yellow napkin.

Storage instructions

I think these prawns are best enjoyed hot and fresh. If you have leftovers, store them in a covered container in the fridge for 2-3 days.

To reheat, place the prawns in a skillet with some oil or butter and reheat on the stove top until just warmed through. Be careful not to reheat for too long as they may get tough and rubbery.