Singapore butter prawns hit fast and hard. Rich. Aromatic. Add cooling sesame cucumbers on the side and suddenly it feels like a proper feast, not just a quick dinner.
By Julie Lin
From Saturday Kitchen Recipes
These Singapore butter prawns score a Nutri-Score C. The dish balances protein-rich prawns with butter and shallow frying.
Estimated per serving: 580 kcal, fat 34g, saturates 16g, carbs 38g, sugars 9g, fibre 3g, protein 32g.
Equipment
Ingredients
For the prawns
- 600g raw tiger prawns, deveined, shells on
- 1 tsp salt
- 1 tsp caster sugar
- 2½ tbsp plain flour
- 2½ tbsp cornflour
- 1 egg, beaten
- 1½ tbsp vegetable oil, plus extra for frying
- 30g golden syrup–flavoured oats
- 50g unsalted butter
- 15 fresh curry leaves
- 2 red bird’s-eye chillies, sliced
- 1½ tbsp chicken bouillon powder
- Steamed jasmine rice, to serve
For the sesame cucumbers
- 2 large cucumbers
- 1½ tsp fine salt
- 1 tbsp caster sugar
- 1½ tbsp rice vinegar
- 1½ tbsp tahini
- 1–2 tsp light soy sauce
- 1 red chilli, finely sliced
- 1–2 tbsp reserved cucumber brine
- 1 tbsp toasted sesame oil
- Small handful fresh coriander, chopped
- Toasted sesame seeds, to serve
- Korean red chilli flakes, to serve
Method
Prep and fry the prawns (can overlap with cucumber salting)
- Season the prawns with salt and sugar, tossing gently and leaving them to sit for a few minutes so the flavour sinks in.
- Set up a simple dredging station with beaten egg in one bowl and the flour and cornflour mixed together in another.
- Heat the oil in a wide frying pan over medium–low heat. You want it hot enough to crisp, not scorch.
- Coat the prawns in egg, then flour, and lower them carefully into the oil. Fry until golden and crisp, then drain on kitchen paper.
Build the butter sauce (5 minutes)
- Toast the oats in a little oil until golden and crunchy, then set aside.
- Melt the butter gently with a splash of oil so it stays nutty, not burnt.
- Add curry leaves and chillies and let them sizzle until the kitchen smells incredible.
- Toss the prawns through, sprinkle over the bouillon powder and coat everything evenly.
- Finish with the oats, giving one last toss so they stick to the butter-glossed shells.
Sesame cucumbers (best made slightly ahead)
- Prep the cucumbers by peeling stripes, halving, deseeding and lightly bashing before chopping.
- Salt and drain in a colander for 20–30 minutes, reserving the brine.
- Whisk the dressing with tahini, sugar, vinegar, soy, chilli and cucumber brine until creamy.
- Toss and rest with sesame oil, coriander and seeds. Let it sit for 10 minutes before serving.
Suggested Wine Pairing
On the programme Helen McGinn recommended Yealands Reserve Pinot Gris, New Zealand, 2024 from Tesco, £12
Singapore butter prawns love aromatic, fresh wines that cut through butter while standing up to chilli and curry leaves such as Villa Maria Private Bin Riesling (Tesco) – Limey acidity and a touch of sweetness tame the chilli heat.
FAQs for Singapore Butter Prawns
- Can I air-fry the prawns? Yes, but shallow frying gives better texture.
- What can I use instead of curry leaves? Lime zest adds aroma, but curry leaves are best.