Malaysian Butter Prawns with Curry Leaves and Kerisik

Did you ever know that Malaysian Butter Prawns is an exquisite dish that is prepared with the combination of two major Indian and Malaysian ingredients: Curry leaves and Kerisik respectively. Kerisik is nothing but fresh grated coconut pan-toasted until golden brown in color. It is used in numerous Malaysian dishes, but most commonly in Rendang (to thicken up the gravy). The other vital component is curry leaves. Curry leaves lend an Indian influence to this Malaysian recipe which makes this dish unbelievably good!! The combination of butter, garlic, chilli, kerisik and curry leaves works excellent with prawns.

The other important ingredient normally used in this dish is soy sauce. So you could say this dish ensembles the union of 3 different nations and their cultures – Malaysian, Chinese and Indian. This recipe has been tried and tested multiple times at my home and is an absolute hit with my family. I prefer to skip out on the soy sauce, but then again it’s my personal choice. You can always go ahead and add 1 tbsp soy sauce and believe me, you won’t regret it!

Last weekend I was not keeping well. But I had to make something to feed my family. This recipe is quick easy and it took me less than 30 mins to prepare and serve. The result is over-the-top delicious. I have eaten this dish a number of times at restaurants but the fantastic flavors you achieve when you prepare it at home with just a few ingredients is incomparable. You can make a healthier version at home by using less butter or a combination of oil and butter. This dish is robust, fiery and makes a satisfying meal.

Ingredients:

Prawns – 500 gms (Shelled and deveined)

Corn Flour – 1 tbsp

Butter – 1 tbsp

Garlic – 4-5 cloves finely chopped

Green chillies – 2-3 finely chopped

Curry leaves – 8-10

Fresh grated coconut – 2 tbsp

Soy sauce – 1 tbsp (optional)

Salt – as per taste

Black pepper – 1/2 tsp

Method:

Remove the shells and devein the prawns. Wash the prawns well.

Coat the prawns with salt, pepper and corn flour. Shallow fry the prawns 2 mins on each side.

Keep the fried prawns aside.

Toast the grated coconut on a low flame until light brown in color.

In the same pan that you used to fry the prawns, add some butter or you can use a combination of butter and oil.

Add the finely chopped garlic, green chillies and curry leaves. Saute for a few mins.

Then add in the fried prawns and toss for a minute.

Add 2 tbsp of the kerisik that we prepared. Coat well and toss for a min.

P.S: At this stage you can also add 1 tbsp some soy sauce.

Add salt and a few more curry leaves for flavor. Toss everything together.

Be careful with salt if you are using soy sauce. Do a taste test if required to check the seasoning.

Plate it up!

Malaysian butter prawns is symbolic of the union of the 3 races living peacefully in Singapore and Malaysia. It is best enjoyed equally by Singaporeans, Malaysians and Indians and is a staple hawkers variety in both the countries. Instead of kerisik, some people even use toasted cereals or oats which makes it a healthy and nutritious dish. Enjoy the exquisite flavors of this dish. Trust me, you will love it and keep preparing this dish again and again for your family. 🙂