Singapore butter prawns
- Prepare
- less than 30 mins
- Cook
- less than 10 mins
- Serve
- Serves 2–3
- Dietary
- Nut-free
This dish is quick and easy to make but the aromatic spicy butter makes it feel like a real treat.
Ingredients
For the prawns
- 600g/1lb 5oz raw tiger prawns, de-veined and shells on
- 1 tsp salt
- 1 tsp caster sugar
- 2½ tbsp plain flour
- 2½ tbsp cornflour
- 1 free-range egg, beaten
- 1½ tbsp vegetable oil, for shallow frying and frying
- 30g/1oz golden syrup flavoured oats
- 50g/1¾oz unsalted butter
- 15 fresh curry leaves
- 2 fresh red bird’s-eye chillies, sliced
- 1½ tbsp chicken bouillon powder
- steamed Jasmine rice, to serve
For the cucumber
- 2 large cucumbers
- 1½ tsp fine salt
- 1 tbsp caster sugar
- 1½ tbsp rice vinegar (or white vinegar)
- 1½ tbsp tahini (or Chinese sesame paste)
- 1–2 tsp light soy sauce
- 1 red chilli, finely sliced (or ½ to 1 tsp chilli flakes)
- 1–2 tbsp cucumber brine (reserved from salting)
- 1 tbsp toasted sesame oil
- small handful fresh coriander, finely chopped
- toasted sesame seeds, to serve
- Korean red chilli flakes, to serve
Method
To make the prawns, toss the prawns with the salt and sugar in a shallow bowl. Leave to marinate for a few minutes.
Combine the flour and cornflour in a separate shallow bowl. Place the egg in another separate shallow bowl.
Heat enough vegetable oil for shallow frying in a large frying pan over a medium–low heat. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
Dip the prawns first in the egg and then into the flour mixture until fully coated. Carefully lower the prawns into the hot oil and fry until golden and crispy. Transfer the prawns to a plate lined with kitchen paper to drain.
In a separate frying pan, heat the 1½ tablespoons vegetable oil over a medium heat. Add the oats to the pan and fry until golden. Transfer to a bowl and set aside.
In the same pan, melt the butter with a splash of vegetable oil so the butter does not burn. Add the curry leaves and chillies and fry until fragrant.
Add the fried prawns to the pan with the aromatic butter. Sprinkle the chicken bouillon powder over the prawns and toss to coat evenly.
Add the crisped oats to the pan and toss again to coat the prawns.
To make the cucumber, using a vegetable peeler, remove some of the cucumber skin to create a striped effect. Slice the cucumbers in half lengthways and scrape out the seeds with a spoon. Place cut-side down and gently bash with the flat of a knife or rolling pin until lightly cracked, then cut into bite-sized pieces.
Place the cucumber pieces in a bowl, sprinkle with the salt and toss to coat evenly. Transfer to a colander set over a bowl and leave for 20 to 30 minutes. Reserve 1–2 tablespoons of the cucumber brine.
To make the dressing, mix the tahini, sugar, vinegar, half the chopped coriander, soy sauce and chilli in a bowl or blender until smooth. It will become thick. Add 1 tablespoon of the cucumber brine and whisk until creamy and pourable. Add a little more brine if needed, then taste and adjust the seasoning.
Pat the cucumbers dry if you prefer a stronger dressing. Spoon a few teaspoons of the dressing onto the base of a serving plate. Toss the cucumbers with the remaining dressing and the sesame oil, then place them onto the plate.
Scatter over the remaining coriander, toasted sesame seeds and Korean red chilli flakes. Leave to rest for 10 minutes before serving, or chill for up to 2 hours.
Serve the prawns, alongside some steamed jasmine rice and the sesame cucumbers.
