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Udang Saus Mentega: Butter Prawns

Udang Saus Mentega: Butter Prawns

  • Author: Nunuk Sri Rahayu
  • Prep Time: 40 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 4 1x
  • Category: Fish & Seafood
  • Method: Sauté
  • Cuisine: Indonesian
  • Diet: Halal


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

Udang Saus Mentega ingredients


  1. Wash the prawns in cold running water, drain and keep in the fridge while preparing the other ingredients.
  2. 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.
  3. 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).
  4. Add garlic and ginger, saute until fragrant (around 3 minutes).
  5. 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.
  6. Add the fried prawns and mix it with the sauce until well combined.
  7. 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.

Keywords: Non-spicy