Classic Udang Nestum (Butter Prawns)
Hidangan tradisional · Malaysian
A beloved Malaysian Chinese dish featuring succulent prawns coated in a rich, creamy, and slightly sweet butter sauce, infused with the fragrant aroma of curry leaves and chili. This classic version emphasizes the crispy texture of the prawns and the lusciousness of the butter sauce.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Large prawns, peeled and deveined500g
- Butter100g
- Evaporated milk150ml
- Curry leaves2 sprigs
- Bird's eye chilies, thinly sliced2-3
- Garlic, minced2 cloves
- Cornstarch3 tbsp
- Saltto taste
- Black pepperto taste
- Vegetable oil, for fryingas needed
Langkah
- 1
Pat the prawns dry and season with salt and pepper.
- 2
Toss the prawns in cornstarch until lightly coated.
- 3
Heat vegetable oil in a wok or deep pan over medium-high heat. Fry the prawns until golden brown and crispy. Remove and set aside.
- 4
In the same wok (or a clean pan), melt the butter over medium heat.
- 5
Add minced garlic and sliced chilies, sauté until fragrant.
- 6
Add the curry leaves and stir for about 30 seconds until fragrant.
- 7
Pour in the evaporated milk and bring to a gentle simmer. Cook for 2-3 minutes until the sauce slightly thickens.
- 8
Return the fried prawns to the wok. Toss gently to coat them evenly with the butter sauce.
- 9
Serve immediately.
