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Nepenthe Malay Butter Prawns



  • 500 g prawns, shells and heads on

  • 4 tbsp plain flour

  • 6 egg yolks, whisked

  • ½ tsp salt

  • 1 cup vegetable oil, for frying

  • 2 small bird's eye chillies, pounded, optional

  • 3 tbsp extra virgin olive oil

  • 100 g unsalted butter

  • 3 cloves garlic, finely chopped

  • 3 sprigs curry leaves

  • 2 spring onions, finely chopped

  • 1 tbsp rice wine vinegar

  • Fried shallots

  • ½ bunch fresh coriander

  1. Leave the prawn heads and shells on but chop off the eyes. Cut the legs with scissors. Slit down the back to remove the vein. Pat dry. Add the salt and flour to the prawns and toss to coat evenly.

  2. Heat up a skillet with the frying oil and pan-fry the prawn until the shells turn white but not completely cooked. Drain and set aside.

  3. Tip out the oil into another bowl or saucepan - this can be used again. Use a strainer to remove any chunky bits.

  4. Heat up the olive oil in the skillet and add in the butter. With a wooden spoon, keep stiring continuously until melted. Then, while continuing to stir, add in the egg yolks a little bit at a time. Keep them moving to break them up as they cook to create the silken egg yolk look.

  5. Add in the curry leaves while continuing to stir, then the chilli and garlic as well. Season with salt and pepper. Remove from the pan and strain.

  6. Add the prawns back into the pan to heat up, then add the egg in. When heated through and coated, serve immediately with fried shallots and fresh coriander.

Serve with Nepenthe Altitude Sauvignon Blanc

Why It Works?

Combining Malay, Chinese, Indian and western ingredients, as well as Chinese cooking techniques, this is a delicious example of a truly Malaysian dish. Every bite reveals a spectrum of flavours from buttery and salty to sweet and spicy. The flavour bomb combinations typical of Malaysian food can be intimidating when selecting a wine.

It’s hard to do wrong with a youthful, fruity Nepenthe Altitude Sauvignon Blanc from the cool climate Adelaide Hills region. The naturally high acidity in the wine pairs beautifully by acting as a palate cleanser between each bite of deliciousness. Flavours of passionfruit and guava continue through a luscious mid-palate before a clean citrus-like finish.

Recipe by Adrian Richardson and courtesy of Nepenthe.

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