There’s something truly irresistible about the combination of crunchy fried shrimp, creamy butter sauce, and a hint of spice. I can still picture the first time I savored Malaysian Fried Butter Shrimp; the rich aromas wafting from the kitchen made it impossible to resist.
As I sunk my teeth into the crispy shrimp coated in that luscious sauce, I knew this dish would become a regular in my home cooking repertoire. Whether you’re a seasoned chef or someone simply looking for a delightful homemade meal that will impress friends and family, this recipe is the perfect solution.
With just a handful of ingredients, including fresh shrimp, fragrant curry leaves, and fiery Thai chilies, you’ll create a dish bursting with flavor and texture. This isn’t just any shrimp; it’s an experience that transforms a simple dinner into a feast for the senses. Say goodbye to uninspired takeout and embrace a flavor-packed adventure with this Malaysian Fried Butter Shrimp. Get ready to dive into a dish that promises to be a new favorite!
Why is Malaysian Fried Butter Shrimp/Prawn so special?
Irresistible crunch: The double-frying technique gives each shrimp a crispy bite that’s simply addictive.
Creamy richness: The buttery sauce infused with herbs and spices elevates the flavor to new heights.
Easy preparation: With simple steps and minimal ingredients, you’ll whip up this gourmet dish in no time.
Versatile dish: Perfect for any occasion—from weeknight dinners to festive gatherings, it’s sure to impress!
Flavor explosion: The combination of Thai chilies and curry leaves provides a delightful kick that leaves your taste buds dancing.
This recipe is a fantastic way to impress your loved ones when you want to serve something unique and memorable.
Malaysian Fried Butter Shrimp/Prawn Ingredients
Get ready to create a delicious masterpiece!
For the Shrimp/Prawn
• 1/2 lb shrimp/prawn – Fresh shrimp adds the best flavor and texture to your dish.
• 2 tbsp corn starch – Coating with cornstarch ensures a crispy crust when frying.
For the Seasoning
• 1/2 tsp salt – Enhances the natural flavors of your shrimp.
• 1/2 tsp pepper – Adds a hint of warmth without overpowering the dish.
For Frying
• 1/3 cup oil – Use a neutral oil with a high smoke point for perfect frying.
• 3 tbsp butter – Creaminess from butter gives this Malaysian Fried Butter Shrimp a rich taste.
For The Egg Mixture
• 3 egg yolks – The base of your luscious sauce, providing creaminess.
• 1/2 tsp sugar – Balances the flavors for a well-rounded sauce.
For Extra Flavor
• 3 Thai chilli (minced) – Adjust the number according to your heat preference for the perfect kick.
• 1 sprig curry leaves – These aromatic leaves impart a unique flavor that makes this dish stand out.
• 1/2 tsp salt – Additional seasoning to ensure each layer of flavor sings.
• 1/4 tsp pepper – Complements the spiciness of the chilis perfectly.
With these ingredients, you’re all set to create a delightful dish that promises to bring happiness to your table!
How to Make Malaysian Fried Butter Shrimp/Prawn
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Prepare the shrimp/prawn: Clean the shrimp and pat them dry with a paper towel. It’s optional, but leaving the shell on can enhance the flavor and presentation.
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Mix the coating: In a bowl, combine cornstarch, salt, and pepper. Stir well until evenly mixed, to ensure each shrimp is nicely seasoned.
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Coat the shrimp/prawn: Gently coat the shrimp with the cornstarch mixture. This will create that delightful crunch when fried, so make sure they’re well coated.
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Fry the shrimp/prawn: Heat oil in a pan over medium-high heat. Fry the shrimp for 2-3 minutes on each side, or until they turn golden brown. Remove from the oil and set aside.
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(Optional) Refry for crispiness: For an even crunchier texture, refry the shrimp for an additional 1-2 minutes. Trust me, it’s worth the extra step!
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Whisk the egg mixture: In a bowl, whisk together salt, sugar, and pepper with the egg yolks until the mixture is smooth and creamy. You want a luscious, silky sauce.
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Prepare the spices: Mince the Thai chili according to your heat preference. A little heat goes a long way, so adjust to your taste!
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Cook the sauce: In a saucepan over medium-low heat, melt the butter. Slowly drip the egg yolk mixture into the pan while stirring constantly to prevent scrambling.
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Add the flavor: Toss in the minced Thai chili and curry leaves, stirring until the mixture bubbles. Increase the heat to medium and cook until it reaches a golden color.
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Combine and serve: Drain the egg floss from the oil and let it rest for a few moments. Mix the egg floss with the crispy fried shrimp/prawn and serve immediately to wow your guests!
Optional: Garnish with fresh cilantro for an extra pop of flavor.
Exact quantities are listed in the recipe card below.
What to Serve with Malaysian Fried Butter Shrimp/Prawn?
Transform your fried shrimp experience into a delightful feast that highlights every flavor and texture.
- Steamed Jasmine Rice: The fluffy grains absorb the rich buttery sauce beautifully, creating a perfect balance.
- Crispy Asian Slaw: A crunchy mix of cabbage, carrots, and sesame dressing adds refreshing contrast to the rich shrimp.
- Garlic Noodles: These flavorful, buttery noodles complement the shrimp, providing a delightful and satisfying base.
- Spicy Mango Salad: Bright mangoes and spicy chili create a sweet and tangy side that cuts through the richness beautifully, awakening the palate.
- Chilled Cucumber Soup: Cool and refreshing, this soup provides a light counterpart to the crispy shrimp, enhancing your meal.
- Coconut Lime Sorbet: For dessert, a sorbet offers a refreshing, tropical finish that echoes the dish’s exotic flavors.
Each pairing enhances the experience, ensuring that every bite is as delicious as it is memorable!
Make Ahead Options
These Malaysian Fried Butter Shrimp/Prawn are perfect for meal prep enthusiasts looking to save time during busy weeknights! You can prepare the shrimp by cleaning and coating them in the cornstarch mixture up to 24 hours in advance. Keep them stored in an airtight container in the refrigerator to maintain their crispness. The egg yolk mixture can be whisked and kept, covered, for up to 3 days in the fridge; just give it a good stir before using. When you’re ready to serve, simply fry the prepped shrimp, whip up the sauce, and mix them together for a delightful dish that’s just as delicious as when made fresh!
How to Store and Freeze Malaysian Fried Butter Shrimp/Prawn
Fridge: Store leftover Malaysian Fried Butter Shrimp in an airtight container for up to 3 days. Be sure to let them cool completely before sealing to maintain freshness.
Freezer: For long-term storage, freeze the fried shrimp on a baking sheet until solid, then transfer to a zip-top bag for up to 2 months.
Reheating: To enjoy the shrimp again, reheat them in a preheated oven at 350°F (175°C) for about 10-12 minutes until crispy. Avoid microwaving to prevent sogginess.
Serve fresh: For the best texture and flavor, try to serve the Malaysian Fried Butter Shrimp fresh. Enjoy the delightful crunch!
Malaysian Fried Butter Shrimp/Prawn Variations & Substitutions
Dive into the world of delicious possibilities and make this recipe your own!
- Gluten-Free: Swap out cornstarch for a 1:1 gluten-free flour blend to achieve crispy results.
- Vegetable Delight: Substitute shrimp with cauliflower or zucchini for a tasty vegetarian twist that still satisfies.
- Extra Crunch: Introduce crushed cornflakes or panko breadcrumbs as a coating before frying for an even bigger crunch.
- Spicy Kick: Add a dash of cayenne pepper or chili flakes to the egg mixture for an added heat that’ll ignite your taste buds.
- Herbal Infusion: Experiment with fresh herbs like basil or cilantro mixed into the egg sauce for an aromatic flavor boost.
- Creamy Coconut: Replace half the butter with coconut cream to add a tropical twist to your sauce, harmonizing flavors beautifully.
- Savory Sweetness: A drizzle of honey or maple syrup into the egg sauce will balance the flavors and add a touch of sweetness.
- Zesty Citrus: Squeeze in some fresh lime or lemon juice just before serving for a refreshing zesty finish that brightens everything up.
Expert Tips for Malaysian Fried Butter Shrimp/Prawn
• Dry Shrimp Well: Ensure the shrimp are thoroughly dried before coating to prevent excess moisture, which can lead to soggy crusts.
• High-Temperature Oil: Use hot oil for frying. If the oil isn’t hot enough, the shrimp will absorb too much oil and lose that desired crispy texture.
• Avoid Overcrowding: Fry shrimp in batches instead of overcrowding the pan. This ensures even cooking and helps maintain the crunch of your Malaysian Fried Butter Shrimp.
• Temperature Control: After the initial fry, allow the oil to return to temperature before the second fry for maximum crunchiness.
• Customize Heat Levels: Adjust the number of Thai chilies based on your spice preference—start with less for a milder dish and add more for a fiery kick!
• Fresh Ingredients: Use fresh curry leaves and shrimp for the best flavor; this dish is all about vibrant, fresh taste.
Malaysian Fried Butter Shrimp/Prawn Recipe FAQs
How do I choose the best shrimp/prawn for this recipe?
Absolutely! For the best flavor and texture, choose fresh shrimp with a firm, slightly translucent appearance. Look for shrimp that smell like the ocean—not fishy. If using frozen shrimp, ensure they are fully thawed and patted dry to avoid excess moisture.
How should I store leftover Malaysian Fried Butter Shrimp?
For optimal freshness, store leftover shrimp in an airtight container in the fridge for up to 3 days. It’s important to let the shrimp cool completely before sealing, which helps maintain their crunchiness and flavor.
Can I freeze Malaysian Fried Butter Shrimp?
Yes, you can! To freeze, lay the fried shrimp in a single layer on a baking sheet and place them in the freezer until solid. Afterward, transfer the shrimp to a zip-top bag for up to 2 months. This method ensures they won’t stick together.
What’s the best way to reheat frozen Malaysian Fried Butter Shrimp?
To reheat, preheat your oven to 350°F (175°C). Lay the frozen shrimp on a baking sheet and bake for 10-12 minutes until they are heated through and crispy again. Avoid microwaving as it can make them soggy.
Can my pet eat shrimp if leftovers are available?
Yes, cooked shrimp can be a tasty treat for pets in moderation! Just be sure to remove any seasoning and the shell, as these can be harmful. Always make sure your pet doesn’t have a seafood allergy before treating them!
What should I do if my shrimp turn out soggy?
If your shrimp end up soggy, there are a few fixes! First, ensure they are completely dry before frying to avoid excess moisture. If they’re already cooked, try reheating them in the oven to regain some crunch. For future batches, make sure to use hot oil and avoid overcrowding the pan while frying.
Irresistibly Crunchy Malaysian Fried Butter Shrimp/Prawn Recipe
Ingredients
Equipment
Method
- Clean the shrimp and pat them dry with a paper towel. It's optional, but leaving the shell on can enhance the flavor and presentation.
- In a bowl, combine cornstarch, salt, and pepper. Stir well until evenly mixed.
- Gently coat the shrimp with the cornstarch mixture.
- Heat oil in a pan over medium-high heat. Fry the shrimp for 2-3 minutes on each side, or until they turn golden brown.
- For an even crunchier texture, refry the shrimp for an additional 1-2 minutes.
- In a bowl, whisk together salt, sugar, and pepper with the egg yolks until smooth and creamy.
- Mince the Thai chili according to your heat preference.
- In a saucepan over medium-low heat, melt the butter. Slowly drip in the egg yolk mixture while stirring constantly.
- Toss in the minced Thai chili and curry leaves, stirring until it bubbles. Cook until it reaches a golden color.
- Mix the egg floss with the crispy fried shrimp and serve immediately.