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

Malaysian Butter Prawns

These Malaysian Butter Prawns are plump, juicy and succulent with a rich and fragrant buttery sauce and just 10 minutes cooking time!
Course Appetizer
Cuisine Malaysian
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings
Calories 670kcal



  • Peel the prawns, leaving the heads and tails on.
  • Heat the oil over medium heat until shimmering (about 325F degrees).
  • Add the prawns and cook about 1 minute per side, or until pink all the way through. Remove and set aside.
  • Melt the butter in a skillet over medium heat and add the curry leaves, garlic and Thai chili. Cook for 1 minute.
  • Add the wine, coconut sugar and chicken bouillon powder and cook 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.


  1. For spicier butter prawns just add another Thai chili. If you prefer it less spicy, use half a Thai chili.
  2. If you’d prefer sweeter butter prawns, just add another teaspoon of coconut sugar.
  3. If you can’t find prawns, you can use large shrimp instead. 
  4. For the best flavor, I recommend leaving the prawn tails and heads on. 
  5. To ensure the prawns cook quickly, make sure the oil is shimmering and brought to a temperature of 325F degrees before adding the prawns.
  6. Make sure you’re using a large enough pan so the prawns aren’t crowded as they cook in oil.
  7. 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.


Serving: 4ounces | Calories: 670kcal | Carbohydrates: 2g | Protein: 23g | Fat: 64g | Saturated Fat: 9g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 37g | Trans Fat: 1g | Cholesterol: 198mg | Sodium: 258mg | Potassium: 329mg | Fiber: 1g | Sugar: 1g | Vitamin A: 260IU | Vitamin C: 42mg | Calcium: 88mg | Iron: 1mg