This recipe is for an Indonesian variant of butter prawns, a popular dish within the Southeast Asian Chinese community. Unlike the Chinese version, this dish incorporates ingredients such as Worcestershire sauce.
- 500 gr fresh prawn, deveined (leave the head intact).
- 4 cloves garlic, peeled, finely chopped.
- 1 slice fresh ginger (around 1 cm), peeled, finely chopped
- 1 small onion, peeled, sliced into small wedges
- 0.5 tsp white pepper powder
- 1 tbsp Worcestershire sauce
- 2 tbsp oyster sauce
- 3 tbsp water
- Salt to taste
- 1 tbsp vegetable oil
- 2 tbsp butter
- Vegetable oil for frying
- 1 tbsp chopped spring onion for garnish
- Wash the prawns in cold running water, drain and keep in the fridge while preparing the other ingredients.
- In a frying pan, heat the vegetable oil over medium heat, then deep fry the prawn in batches, making sure that the prawns are coated in the oil. This should take about 2 minutes for each side, or until the prawn turns pink. Set aside.
- In a clean wok, heat 1 tbsp vegetable oil and butter over medium heat, and then add the sliced onions. Saute until the onions are translucent (about 5 minutes).
- Add garlic and ginger, saute until fragrant (around 3 minutes).
- Add pepper powder, salt, 2 tbsp water, Worcestershire sauce and oyster sauce. Mix for around 3 minutes or until the sauce thickens. Turn off the heat.
- Add the fried prawns and mix it with the sauce until well combined.
- Transfer to a serving plate, garnish with chopped spring onions.
- Always choose the freshest prawn to get the best flavour.
- Sprinkle the prawn with lemon juice and wash thoroughly to remove the smell.