Seafood has always been comfort food in my family. Growing up in Malaysia, weekend dinners often meant a table full of prawns, crabs, or fish cooked in different styles depending on who was hosting. But there was one dish that always stood out whenever we went to a Chinese restaurant: Fried Butter Prawns. The crispy shell, the fragrant curry leaves, the buttery egg floss that almost melts in your mouth—it was impossible to skip.
After moving abroad, I found myself craving it more often than I expected. I’d call home asking my mom how the restaurants made that magical egg floss, and she’d laugh, saying, “It’s all about patience with the eggs.” She wasn’t wrong. It took me a few trials and more than a few scrambled egg mishaps before I got the texture right. But once I did, it felt like a piece of home on my dining table.
A Quick Word on Shrimp vs Prawn
For years, I used “shrimp” and “prawn” interchangeably without thinking. In Malaysia, we usually say “prawn,” but when I moved to the US, everyone around me said “shrimp.” Turns out, there’s actually a small difference—prawns are often larger and come from freshwater, while shrimp are usually found in saltwater.
For this dish, I honestly don’t stress about which one I get. The important part is freshness and, if possible, buying them with the head on. That head holds so much flavor, especially when fried. If you only find headless frozen shrimp at your grocery store, that’s still fine—the butter and egg floss will carry the dish beautifully.
Ingredients That Make This Special
Curry Leaves: These little leaves carry a fragrance that transforms the dish. If you can find them fresh, grab them—I usually get mine frozen at the Asian grocery store and they work just as well.
Thai Chili: This adds the heat that balances the buttery richness. I adjust based on who’s eating at the table. If it’s just my wife and me, I’ll throw in a few extra. If friends are coming over who aren’t spice lovers, I keep it mild.
Egg Floss: This is the tricky but rewarding part. It’s the kind of thing that makes people look at you and say, “How did you do that?” once the dish hits the table.
Tips From My Kitchen
Fry With the Shell On: I know some people hesitate, but frying prawns with their shells makes a world of difference. The shell crisps up and adds a crunch that works so well with the egg floss. Give it a try at least once—it might surprise you.
Patience With the Eggs: To make the floss, drip the egg mixture slowly into the butter and stir constantly in circular motions. The first time I rushed, I ended up with butter-scrambled eggs instead of floss. Now I treat it almost like therapy—slow, steady, and calming.
Use a Narrow Pan: This helps control the egg mixture better while creating those fine golden threads. A wide frying pan makes it harder to manage.
Make Ahead Ideas
I usually fry the prawns fresh right before serving because they lose their crispness if they sit too long. What you can do ahead of time is make the egg mixture and keep it in the fridge. That way, when you’re ready to cook, all you have to do is melt butter and work on the floss.
If you’re cooking for a crowd, you can fry the prawns first, set them aside on paper towels, and quickly re-fry them for 30 seconds just before tossing with the egg floss. That brings back the crisp without overcooking.
How I Like to Serve It
At home, this dish rarely makes it past the rice pot. The buttery floss mixed with plain steamed rice is heavenly—you’ll find yourself scraping the bowl for every last bit.
If I’m hosting, I like pairing it with something lighter on the side, like stir-fried greens with garlic or a simple clear soup. The prawns are rich and indulgent, so a mild side balances the meal.
Storing Leftovers
Truth be told, this dish doesn’t taste as exciting the next day, but it can still be saved. Keep the prawns in an airtight container in the fridge for up to two days. To reheat, place them in a hot oven or air fryer for a few minutes to get back some of the crunch. The floss won’t be as crispy, but the flavor will still hold up.
Common Questions
Can I use curry powder instead of curry leaves?
Yes, if curry leaves aren’t available, a tiny pinch of curry powder in the egg mixture can mimic the flavor, though it won’t be exactly the same.
Do I have to keep the shells on?
Not at all—it’s more about personal preference. If you don’t like shells, peel them before frying. Just keep in mind, the shell-on version is more traditional and flavorful.
What oil works best?
Any neutral oil with a high smoke point is fine—sunflower, canola, or peanut oil are my usual picks.
Malaysian Butter Prawns
Golden, crispy shrimp tossed in rich buttery egg floss with a touch of spice—this Malaysian-style fried butter shrimp is a dish that instantly wins hearts. It’s perfect with a bowl of warm white rice, and you’ll find yourself going back for seconds (and thirds!).
Ingredients
For the Shrimp:
- ½ lb fresh shrimp or prawns (shell on or off, your choice—but shells add flavor!)
- 2 tbsp cornstarch
- ½ tsp salt
- ½ tsp black pepper
For the Egg Floss Topping:
- 3 tbsp butter
- ⅓ cup oil
- 3 egg yolks
- 3 Thai chilies, finely minced (adjust to taste)
- 1 sprig curry leaves
- ½ tsp salt
- ½ tsp sugar
- ¼ tsp black pepper
Instructions
- Start by cleaning the shrimp well and patting them completely dry. Toss them in a mixture of cornstarch, salt, and pepper until lightly coated. Heat oil until very hot and fry the shrimp for a couple of minutes on each side until crisp. For extra crunch, you can refry them briefly after resting.
- While the shrimp are resting, prepare the egg floss. Whisk the egg yolks with salt, sugar, and pepper until smooth. In a pan, melt the butter with oil over medium-low heat. Slowly drizzle in the egg yolk mixture with one hand while stirring with the other to create thin, floss-like strands.
- Add the minced chilies and curry leaves, and continue cooking until the egg floss turns golden and fragrant. Drain off any excess oil and let it rest briefly.
- Finally, toss the fried shrimp with the delicate egg floss. Serve immediately while everything is hot and crisp. This dish is best enjoyed with plain steamed rice to soak up all that buttery, savory goodness.
Notes
- Keeping the shells on makes the shrimp extra crispy and flavorful.
- If curry leaves are available, don’t skip them—they add a signature aroma.
- For perfect egg floss, drizzle the yolk mixture slowly and stir at a steady pace.
Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 716Total Fat: 61gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 42gCholesterol: 542mgSodium: 1463mgCarbohydrates: 11gFiber: 0gSugar: 1gProtein: 32g
Asianplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
A Final Thought
Every time I make this dish, I’m reminded of noisy dinners back home in Malaysia, where a plate of butter prawns barely lasted five minutes at the table. Recreating it in my Chicago kitchen keeps that memory alive, and it’s one of those recipes that bridges two places I call home. If you’ve never tried it before, give it a go—you might just find yourself hooked on the crispy shell, the golden floss, and that unforgettable buttery aroma.
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