Udang Mentega Sarawak (sarawakian Butter Prawns)
Udang Mentega Sarawak, or Sarawakian Butter Prawns, is a popular dish in Sarawakian cuisine known for its rich and flavorful sauce. This dish is a perfect combination of succulent prawns and a creamy, buttery sauce with a hint of spiciness.
Ingredients
- 500g large prawns, deveined and shells removed
- 1 cup unsalted butter
- 5 cloves garlic, minced
- 2 red chilies, sliced
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon curry leaves
Instructions
- Heat the butter in a large pan over medium heat.
- Add the minced garlic and sliced red chilies, and sauté until fragrant.
- Add the prawns and cook until they turn pink and are cooked through.
- Stir in the sugar, salt, black pepper, soy sauce, and oyster sauce.
- Add the curry leaves and continue to cook for another 2-3 minutes.
- Remove from heat and transfer to a serving dish.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 15 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 320 per serving
- Protein
- 25g
- Carbohydrates
- 10g
- Fat
- 20g
Supplies
Large pan Spatula Serving dish
Tools
Knife Cutting board Measuring spoons
Serving suggestions
Serve the Udang Mentega Sarawak with steamed rice and a side of stir-fried vegetables for a complete meal.
Tips & tricks
For a spicier kick, add more red chilies or a dash of chili flakes to the sauce.
Cost
$15