Udang Goreng Mentega (Butter Prawns)
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Ingredients
- 600 g raw tiger prawns, shell-on
- 50 g butter
- 15 g curry leaves
- 2 fresh red chillies
- 3 garlic cloves
- 2 tbsp evaporated milk
- 2 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 242 kcal
- Protein
- 16.2 g
- Carbohydrate
- 2.5 g
- of which sugars
- 1.2 g
- Fat
- 18.3 g
- of which saturates
- 7.6 g
- Fibre
- 0.4 g
- Salt
- 0.67 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the vegetable oil in a large frying pan and fry the prawns for 2 minutes per side until just turning pink, then lift out.
- 2
Melt the butter in the same pan and fry the garlic and curry leaves for 1-2 minutes until fragrant and the leaves are crisp.
- 3
Add the red chillies and evaporated milk and simmer for 2 minutes until slightly thickened.
- 4
Return the prawns to the pan and toss for 2-3 minutes until coated and cooked through with no translucent flesh remaining.
- 5
Serve immediately with steamed rice.
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