Crispy Butter Prawns with Nestum

In Malaysia, meat and seafood dishes with thick, buttery gravy once took the town by storm — till today, they still remain popular dishes served in various food stalls and cafes. Who knew butter gravy could go so well with meat dishes? A typical butter dish looks like this: bite-sized pieces of meat or shrimps drenched in creamy butter sauce, garnished with green chilis and curry leaves for an extra kick of flavour. The usage of evaporated milk or butter might raise some eyebrows — it is more commonly used for making desserts, making it an unusual ingredient for savoury dishes. Nevertheless, the dish was a hit among Malaysians with patrons flocking to restaurants that serve butter chicken as its specialty dish — truly an irresistible comfort food. Here’s a butter prawn recipe that you can try out at home! Firstly, mix the prawns and MAGGI CukupRasa in a bowl and let it marinade for 15 to 20 minutes. Next, add flour and corn flour to the prawns and mix well. In a separate bowl, prepare a mixture of beaten eggs and Nestum, then dip the shrimps into this mixture and make sure they are all fully coated. Heat up some oil in a pan and fry the prawns over medium heat, then set aside. In a clean pan, melt butter over low to medium heat. Add red chilies, garlic and curry leaves, stir fry until fragrant. Lastly, add MAGGI CukupRasa and prawns into the pan and mix well. Sprinkle with more Nestum flakes as a finishing touch and serve while hot. Prawns can be enjoyed with a variety of cooking methods. Head over to MAGGI® for the Golden Cereal Prawn recipe, Kailan with Grilled Prawn recipe and Yummy Yam Prawns recipe!

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