How to make Malaysian style Butter Prawns

May 16, 2019

Butter prawns, Malaysians favourite dish, with crunchy oats bits and rich creamy egg floss.

Malaysian Butter prawns

Food and Story

One of our many favourite prawn dishes, but unfortunately, I don't cook butter prawns often.

Kitchen will end up in an oily mess. I just dislike the feeling of stepping on streaky, oily floor!

But my 2 adult kids love butter prawns, that were covered in crunchy, sweet egg floss, bits of crunchy oats, crispy curry leaves, a notch of chilli heat and the pandan fragrant in a plate.

It's the umami of Malaysian seafood scene!

cereal butter prawns

Preparing Prawns

Preparing the prawns is the easiest part of this butter prawn dish.

Slit the shell at 'back' of the prawns with a sharp knife.

Either use the same knife or toothpick to take out the green dirt or gut off the prawns.

Note : You must  take the gut, or else, there might be some sands lodge in the prawn gut.

How to clean prawns

removing prawns guts

Making Egg Floss

Making the egg floss can be a little tricky!

Both hands are required at this stage.
One hand to hold the container while making sure that the eggs were poured in a steady stream.
While the other has to vigorously stir the eggs in the wok.

I leave this tricky bit for hubby to deal with.

Once the egg are nice and golden in colour, pour the buttery egg floss mixture into a strainer with a bowl underneath to catch the buttery liquid.

egg floss
egg floss on kitchen paper
Set aside the egg floss once, it drained of the excess buttery liquid.

Cooking Butter Prawns

Cooking butter prawns is fairly easy, once we have all the ingredients ready.
Using gas stove is the  best.

To have a nice charred prawns, high heat from gas stove will give that aroma and charred look to my tiger prawns.
Depending on the amount and how big the wok is, it should take 5 to 8 minutes to cook the prawns.
The rest of the method on how to cook butter prawns are in the printable recipe card below.

Asian butter prawns

How to keep Butter Prawns?

Butter prawns are best eaten immediately after its cooked.

The crispy oats, the crunchy of the egg floss or even the prawns shell will lose out its texture the next day.


butter prawns with egg floss

My other Prawn Recipes


If you love prawns, you might want to try my other prawns dishes 


Easy Chilli Prawns Recipe

Assam Prawns |Tamarind Prawns

Vegemite Prawns

Note : 


This is an updated post my 2011 Butter Prawns post, with printable recipe... yay :D



Butter prawns with pandan and curry leaves


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Comments

  1. SelectfoodJanuary 25, 2011 at 4:45 PM

    Hmm... looks delicious!

    ReplyDelete
  2. mycookinghutJanuary 25, 2011 at 5:26 PM

    Oh-la-la.... Finally I get to see this recipe.... Looks really nice and of course makes my mouth water cos I am a huge fan if udang.... Well done!!

    ReplyDelete
  3. Yati HarveyJanuary 25, 2011 at 10:05 PM

    uishh, udang ni sungguh la mengancam....terlior jadinya...nak ke kedai snow byk pula....

    ReplyDelete
  4. DimahJanuary 26, 2011 at 2:42 AM

    yum, looks amazingly delicious!

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  5. Lisa HoJanuary 26, 2011 at 8:18 AM

    Selectfood
    Thank You :)

    ReplyDelete
  6. Lisa HoJanuary 26, 2011 at 8:18 AM

    Leemei,
    Merci... :)

    ReplyDelete
  7. Lisa HoJanuary 26, 2011 at 8:19 AM

    Kak Yati,
    Still snowing?..

    ReplyDelete
  8. Lisa HoJanuary 26, 2011 at 8:20 AM

    Dimah,
    Thank you Dimah... :)

    ReplyDelete
  9. CharmaineJanuary 26, 2011 at 3:00 PM

    I love this dish too. I also have not seen it on any menus in any Msian restaurants in Sydney.

    ReplyDelete
  10. shazJanuary 26, 2011 at 5:19 PM

    Hi Lisa, Lovely to meet you and thanks for dropping by my blog. Wow, I'm so impressed, the egg floss looks perfect. I couldn't get my egg floss so fine. Adding pandan and garlic sounds delicious, and I see you used ordinary milk, good to know. I thought it had to be evaporated milk. How I wish Malaysian restaurants here in Sydney would put this on their menu too (so far haven't seen it yet).

    ReplyDelete
  11. Michigan Food BlogJanuary 27, 2011 at 12:44 AM

    it really looks delicious, the prawns fabulous, but to be honest with you, i can't get over the name of "floss" lol.

    ReplyDelete
  12. Lisa HoJanuary 27, 2011 at 7:07 AM

    Charmaine,
    Hmmm... wonder why? maybe its not favourite.. :(

    ReplyDelete
  13. Lisa HoJanuary 27, 2011 at 7:11 AM

    Shaz,
    I love tweaking recipes with whatever I have in my larder or fridge... keeping everything cross that the dish will turn out edible .. :D

    ReplyDelete
  14. Lisa HoJanuary 27, 2011 at 7:12 AM

    ++MIRA++
    Not the usual cotton candy (candy floss) ;)

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  15. Rasa MalaysiaJanuary 27, 2011 at 2:50 PM

    YUM, I looove looove this dish. Going to devour this when I am home in Malaysia. :)

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  16. tigerfishJanuary 28, 2011 at 2:48 AM

    The egg floss is genius! The curry and pandan leaves are nice touches too.

    ReplyDelete
  17. DexieJanuary 28, 2011 at 4:09 AM

    I could see myself literally eat those like popcorn. One shrimp at a time of course :).

    ReplyDelete
  18. pigpigscornerJanuary 28, 2011 at 4:46 AM

    I love this! Pandan is an interesting addition. Have to try this soon!

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  19. Lisa HoJanuary 28, 2011 at 6:38 AM

    Rasa Malaysia,
    Have a safe trip home and enjoy Penang foodhaven... :)

    ReplyDelete
  20. Lisa HoJanuary 28, 2011 at 6:39 AM

    tigerfish,
    Thank you... :)

    ReplyDelete
  21. Lisa HoJanuary 28, 2011 at 6:44 AM

    Dexie,
    It is addictive... my daughter ate everything even the shells... she loves the crunch :D...

    ReplyDelete
  22. Lisa HoJanuary 28, 2011 at 6:46 AM

    pigpigscorner,
    Alltime favourite :)...

    ReplyDelete
  23. Shirley @ Kokken69January 28, 2011 at 10:54 AM

    This is gorgeous, Lisa! I am thinking this would be timely for CNY!

    ReplyDelete
  24. TasteHongKongJanuary 28, 2011 at 12:35 PM

    Very nice egg floss, worth the efforts : ).

    ReplyDelete
  25. Patricia ScarpinJanuary 28, 2011 at 9:11 PM

    My husband is absolutely crazy for shrimp - these would make him very happy! :D

    ReplyDelete
  26. Lisa HoJanuary 29, 2011 at 9:07 AM

    Shirley@Kokken69,
    Thank you Shirley...
    Yes...Prawns for CNY and the price (Malaysia)sky rocketed during this period. Is it the same in Singapore too?

    ReplyDelete
  27. Lisa HoJanuary 29, 2011 at 9:10 AM

    TasteHongKong,
    Thank you... when I see the smile of satisfaction on the kids' face... yes.. its worth the effort :)

    ReplyDelete
  28. Lisa HoJanuary 29, 2011 at 9:12 AM

    Patricia Scarpin,
    Hi Patricia... thank you for visiting my blog... :)

    ReplyDelete
  29. MarkJanuary 31, 2011 at 3:14 AM

    Egg floss. Why didn't I think of that. Genius.

    ReplyDelete
  30. Lisa HoJanuary 31, 2011 at 6:29 AM

    Mark,
    Thank you for visiting my kitchen... :)

    ReplyDelete

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