Buttermilk Prawn by @chefamirgani

35 min
Medium

4 servings

🦐

600 g

Prawns

🌶️

5 ml

Smoked Paprika Powder

🧂

3 g

Salt

🧂

1 g

Black Pepper

🧈

42 g

Anchor Butter

🧄

9 g

Garlic

🍛

6 g

Curry Leaves

🌶️

5

Bird's Eye Chili

🥛

200 ml

Liquid Milk

🧂

Salt

🧂

Black Pepper

🍗

5 g

Chicken Powder

🍬

2 g

Brown Sugar

🧈

Anchor Butter

🌶️

10 g

Red Chili

Preparation Steps

  1. Step 1/13

    Rinse 600 g prawns and pat them thoroughly dry.

    prawns
    🥣mixing bowl

  2. Step 2/13

    Season the prawns with 1 tsp smoked paprika powder, 1/4 tsp salt, and 1/4 tsp black pepper.

    prawns
    smoked paprika powder
    salt
    black pepper
    🥣mixing bowl
    🥄measuring spoon

  3. Step 3/13

    Finely chop 3 garlic cloves and slice 5 bird's eye chilies; thinly slice the red chili for garnish.

    garlic
    bird's eye chilies
    red chili
    🔪knife
    🪵cutting board

  4. Step 4/13

    Melt 2 tbsp salted butter in a frying pan over medium-high heat.

    salted butter
    🔥frying pan
    🥄measuring spoon

  5. Step 5/13

    Grill the seasoned prawns in the melted butter for 2 to 3 minutes per side until pink and just cooked through.

    prawns
    salted butter
    🔥frying pan
    🥄spatula

  6. Step 6/13

    Transfer the grilled prawns to a bowl and leave the remaining butter in the frying pan.

    prawns
    salted butter
    🔥frying pan
    🥄spatula
    🥣mixing bowl

  7. Step 7/13

    Add the chopped garlic, curry leaves, and sliced bird's eye chilies to the remaining butter.

    garlic
    curry leaves
    bird's eye chilies
    salted butter
    🔥frying pan
    🥄spatula

  8. Step 8/13

    Stir-fry the aromatics for 1 minute until fragrant, taking care not to burn the garlic.

    garlic
    curry leaves
    bird's eye chilies
    🔥frying pan
    🥄spatula

  9. Step 9/13

    Pour 200 ml evaporated milk into the frying pan and stir until the sauce is smooth.

    evaporated milk
    🔥frying pan
    🥄spatula

  10. Step 10/13

    Season the sauce with 1 tsp chicken powder, the remaining salt, the remaining black pepper, and 1/2 tsp brown sugar.

    chicken powder
    salt
    black pepper
    brown sugar
    🔥frying pan
    🥄spatula
    🥄measuring spoon

  11. Step 11/13

    Simmer the sauce for 2 to 3 minutes until lightly thickened.

    evaporated milk
    🔥frying pan
    🥄spatula

  12. Step 12/13

    Return the grilled prawns to the sauce and toss for 1 minute until evenly coated.

    prawns
    evaporated milk
    🔥frying pan
    🥄spatula

  13. Step 13/13

    Garnish with the sliced red chili and serve immediately while hot.

    red chili
    🥄spatula

Composition

Ingredients

Types

Seafood, Spices, Seasonings, Vegetables, Aromatics, Herbs, Sweeteners, Chili peppers

Ingredients

Prawns, Smoked paprika powder, Salt, Black pepper, Anchor Butter, Garlic, Curry leaves, Bird's eye chili, Liquid milk, Chicken powder, Brown sugar, Red chili

Allergens

Shellfish, Soy

Dietetics

Dietary regimen

Gluten-free, Low carbohydrate

Calories

390 kcal

Macro nutrients

Protein: 32g, Total fat: 23g, Saturated fat: 13g, Carbohydrates: 12g, Fiber: 1g, Sugars: 8g

Nutritional Information

Minerals

Calcium: 180mg, Iron: 1.5mg, Potassium: 320mg, Sodium: 740mg, Zinc: 2.1mg

Vitamins

Vitamin B12: 1.6µg, Vitamin C: 18mg, Vitamin D: 1.2µg, Vitamin E: 1.5mg

Preparation

Time Information

Preparation

20 minutes

Cooking

15 minutes

Overall

35 minutes

Difficulty

Level

Medium (2/4)

Steps

13 steps

Equipments

Utensils

mixing bowl, frying pan, spatula, knife, cutting board, measuring spoon

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner, Family meal, Festive meal

Origin

Source

Platform

instagram

Original Creator

@chefamirgani

Origin

Cuisine

Malaysian, Southeast Asian

Geographic

Malaysia, Southeast Asia

Various

Aspect

Texture

Juicy, Creamy, Tender, Silky

Flavors

Buttery, Savory, Creamy, Spicy, Smoky, Slightly sweet, Aromatic

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Discard after 2 hours at room temperature), fridge : 2 days (Store in an airtight container,Cool before refrigerating,Reheat until piping hot), freezer : 1 month (Freeze in an airtight freezer-safe container,Thaw overnight in the refrigerator,Sauce texture may separate slightly after thawing)