Butter Prawns

Name: Butter Prawns
Cuisine: Singaporean

Hawker • Singapore

320

kcal

20g

Protein

15g

Carbs

22g

Fat

Data source: SingaporeCalorie

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About Butter Prawns

Crispy prawns in buttery cereal coating with curry leaves

How to Make Butter Prawns (Traditional & Healthy Version)

Prep: 15 min

Cook: 20 min

2 servings

Medium

Butter Prawns are a beloved Singaporean dish, often found at bustling kopitiams and zi char stalls islandwide. This fusion creation blends succulent prawns with aromatic curry leaves, egg floss, and a rich yet light butter sauce. Born from Singapore’s multicultural food heritage, Butter Prawns exemplify the city-state’s knack for adapting classic tastes into modern, healthier versions. The dish’s appeal lies in its balance of creamy, spicy, and savory flavors, making it a popular dinner choice for families seeking satisfying yet health-conscious meals. The origins of Butter Prawns trace back to Singapore’s hawker culture, where chefs continually innovate, merging influences from Peranakan, Chinese, and Malay kitchens. Today, it’s a staple at seafood restaurants and home kitchens, renowned for its irresistible aroma and golden egg floss. Choosing a healthier version lets you enjoy the classic taste with lighter ingredients, perfect for anyone mindful of calories. Whether served at celebrations or casual gatherings, Butter Prawns bring iconic Singapore taste to your table.

Diabetic-Friendly Weight Loss Kid-Friendly

Allergens: dairy, egg, shellfish

Ingredients(for Approx. 150g prawns per person, suitable for Singaporean dinner plate)

300g Large prawns (shelled and deveined) (Udang)
2 tablespoons Unsalted butter (Less for healthier version)
2 Eggs (For egg floss)
2 tablespoons Evaporated milk (Low-fat)
15 leaves Curry leaves (Daun kari)
2 Chilli padi (Bird's eye chilli, sliced)
3 cloves Garlic (Minced)
1 tablespoon Cornstarch (For coating prawns)
1/2 teaspoon Salt (To taste)
1/4 teaspoon Black pepper (To taste)
1 tablespoon Cooking oil (Canola or sunflower)

Instructions

1
Pat prawns dry and coat lightly with cornstarch, salt, and pepper.
5 minutes
Ensure prawns are well coated for crispiness without excess oil.
2
Heat oil in a wok. Stir-fry prawns until just cooked and golden. Remove and set aside.
5 minutes
Do not overcook to maintain tender texture.
3
In the same wok, add butter and melt gently. Add garlic, curry leaves, and chilli padi. Stir-fry until fragrant.
3 minutes
Keep heat medium to prevent burning butter.
4
Pour in evaporated milk and mix. Let sauce bubble for 1 minute.
2 minutes
Use low-fat milk for a lighter sauce.

Why This Dish is Healthy

This healthy Butter Prawns recipe uses lean protein, reduces saturated fat, and incorporates wholesome ingredients. By limiting butter and replacing regular milk with evaporated low-fat milk, it supports weight management and cardiovascular health. Egg floss adds extra protein without deep frying, making it a smart choice for calorie-conscious diners. Singaporean flavors shine without compromising health.

Butter Prawns are rich in protein from prawns and eggs, and provide essential vitamins like B12, D, and minerals such as selenium and iron. The use of curry leaves and chilli adds antioxidants and boosts metabolism. By opting for unsalted butter and low-fat evaporated milk, the saturated fat content is reduced, making this dish suitable for heart health. The combination of lean seafood and minimal oil makes it a nutritious dinner option.