GT tableware

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before August 1, 2016 and you’ll go into the draw to win your choice of adventure!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Butter prawns (Nai yow ha)


You'll need

500 gm medium green prawns For frying: vegetable oil 2 egg yolks, lightly beaten 90 gm butter, coarsely chopped 50 curry leaves 5-12 small red chillies, coarsely chopped 1 clove garlic, finely chopped ½ tsp light soy sauce 30 gm desiccated coconut, toasted 2-3 tsp white sugar, to taste

Method

  • 01
  • Season prawns with sea salt and freshly ground black pepper. Set aside for 10-15 minutes.
  • 02
  • Heat 5cm of oil in a wok over medium-high heat, add prawns and fry, in batches, for 2 minutes or until just cooked. Remove and drain on absorbent paper.
  • 03
  • In a clean wok heat 1 tbsp vegetable oil. Add a pinch of salt to yolks, add to wok and stir briskly with a fork to form strands. Remove.
  • 04
  • Melt butter in wok over medium-high heat and fry curry leaves for 10 seconds, then add chilli and garlic, fry for 1 minute or until fragrant. Add prawns, soy sauce and coconut, cook for 1 minute, stirring frequently. Add egg and sugar and toss. Season and serve immediately.

This is a signature dish but no one knows precisely when it was created. Most Malaysian food writers believe it originated in a Chinese restaurant in Johor nearly 20 years ago and there are now several versions. Combining Malay, Chinese, Indian and western ingredients, as well as Chinese cooking techniques, this is a delicious example of a truly Malaysian dish.

At A Glance

  • Serves 6 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Twenty
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 6 people

Drink Suggestion

A really ripe, tropical-fruity verdelho.

Featured in

Apr 2007

You might also like...

Summer seafood recipes

recipes

Christmas pudding ice-cream

Summer salad recipes

recipes

Raspberry and Mint Mojito

Quick summer recipes

recipes

Neil Perry: Prawn cocktail

Christmas classic recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Adriano Zumbo's Christmas recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Holiday entertaining recipes

recipes

Serge Dansereau: Homemade lemonade

David Thompson's Thai recipes

recipes

Serge Danserau: Duck confit and potato terrine

Strawberry recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×