Singaporean-Malaysian🐟 Seafood

Creamy Garlic Butter Prawns

Name: Creamy Garlic Butter Prawns
Total time: 20 min
Yield: 3 servings
Cuisine: Singaporean-Malaysian
Ingredients: 500 g prawns; ~¼ tsp white pepper; 1 tsp salt; ½ egg white; 2 tbsp cornflour; ~1-2 tbsp cornflour; 25 g unsalted butter; 1 garlic; 1 curry leaves; 200 ml evaporated milk; 1 tsp salt; 1 tsp sugar

⏱ 20 min🍽 Serves 3

A Singaporean zi char favourite featuring juicy prawns deep-fried until golden and crispy, then coated in a velvety sauce made from butter, garlic, and evaporated milk. Fragrant curry leaves add the signature Southeast Asian flair to this indulgent dish.

Adapted from a video by Spice N' Pans

How to Make Ultra Creamy Garlic Butter Prawns 奶油蒜香虾 Singapore Zi Char Chinese Asian Shrimp Recipe

Watch on YouTube

Ingredients

prawnspeeled and deveined, final weight around 280g500 g
white peppera few dashes~¼ tspest.
salt1 tsp
egg whitefrom half an egg½
cornflour2 tbsp
cornflourextra for dusting~1-2 tbspest.
unsalted butter25 g
garlicbulb, chopped1
curry leaves

Steps

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1
Prepare the prawns by peeling and deveining them until the final weight is around 280g. Add white pepper, salt, and egg white. Mix everything together thoroughly with clean hands.
2
Add 2 tablespoons of cornflour in two batches, mixing well after each addition.
3
Dust each prawn lightly with additional cornflour to create a nice golden-brown coating.
4
Heat the oil until hot enough — use a bamboo skewer to test: if bubbles rise quickly, the oil is ready. Using medium-low heat, carefully place the prawns in the oil without moving them. Let them set for about a minute.
5
Flip the prawns and fry the other side for another 1–2 minutes until golden and cooked through (about 2–3 minutes total). Do not overcook as the sauce will be added later.
6
Remove the cooked prawns from the hot oil, turn off the heat, and drain the oil. Now prepare the creamy sauce.
7
Heat a fresh pan over medium-low heat. Add a little oil and 25g of unsalted butter. The oil helps prevent the butter from browning too quickly.
8
Add the chopped garlic and stir over medium-low heat for about 1–2 minutes until fragrant. Keep stirring to prevent burning, aiming to release the aroma without charring.
9
Add a sprig of curry leaves (if available) and stir for a few more seconds to combine the aromas. Add chilli leaves now if you prefer extra heat.
10
When the garlic begins to brown slightly, pour in 200ml of evaporated milk. Add 1 teaspoon of salt and 1 teaspoon of sugar. Taste and adjust seasoning as needed.
11
Increase the heat slightly to medium and let the sauce come to a gentle boil. Keep stirring and reduce until it reaches your desired consistency. If it boils too quickly, lower the heat for a slower simmer.
12
Pour the creamy sauce over the fried prawns, coating them generously with the rich, fragrant sauce.

Creamy Garlic Butter Prawns

Ingredients

Steps

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