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.

Udang Mentega Sarawak (sarawakian Butter Prawns)

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

  1. Heat the butter in a large pan over medium heat.
  2. Add the minced garlic and sliced red chilies, and sauté until fragrant.
  3. Add the prawns and cook until they turn pink and are cooked through.
  4. Stir in the sugar, salt, black pepper, soy sauce, and oyster sauce.
  5. Add the curry leaves and continue to cook for another 2-3 minutes.
  6. 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