How to Make Buttermilk Fried Prawns (Traditional & Healthy Version)
Buttermilk Fried Prawns, known locally as Udang Goreng Mentega, is a beloved dish that captures the essence of Malaysian multicultural cuisine. Drawing inspiration from Chinese banquets and local Malay cooking, this dish combines the richness of creamy buttermilk with aromatic curry leaves (daun kari), fresh red chili, and the delicate sweetness of prawns. The result is an irresistible balance of creamy, spicy, and savory flavors that Malaysians adore. Cherished at family gatherings and festive occasions, Buttermilk Fried Prawns highlight the nation’s use of fresh, local seafood and aromatic herbs. The crispy coating encases succulent prawns, while the luscious sauce is infused with santan (coconut milk) and a hint of lemongrass, making it truly Malaysian. This healthier version uses less oil and incorporates wholesome ingredients, allowing you to enjoy this iconic dish guilt-free. Perfect for those tracking calories, it’s a testament to Malaysia’s vibrant food heritage and commitment to flavor.
Ingredients
- 250g Medium fresh prawns (peeled and deveined (udang))
- 1/3 cup Low-fat buttermilk ((susu masam rendah lemak))
- 1 Egg white (for coating)
- 2 tbsp Corn flour (for light batter)
- 2 tbsp Wholemeal flour (healthier than plain flour)
- 10-12 Curry leaves (daun kari, fresh)
- 1 Red chili (sliced, remove seeds for less heat)
- 2 cloves Garlic (finely chopped)
- 1 stalk Lemongrass (bruised (serai))
- 2 tbsp Olive oil (for shallow frying)
- 1/4 tsp Salt (to taste)
- 1/4 tsp White pepper (to taste)
- 1/2 tsp Stevia or sugar substitute (optional, for balance)
Step-by-step instructions
Step 1 · Rinse and pat dry the prawns
Rinse and pat dry the prawns. Season with salt and white pepper. Set aside for 5 minutes to allow flavors to absorb.
Step 2 · In a shallow bowl
In a shallow bowl, mix corn flour and wholemeal flour. In another bowl, lightly beat the egg white.
Step 3 · Dip each prawn into the egg white
Dip each prawn into the egg white, then coat evenly with the flour mixture.
Step 4 · Heat 2 tbsp olive oil in a non-stick pan over medium heat
Heat 2 tbsp olive oil in a non-stick pan over medium heat. Shallow fry the prawns for 1-2 minutes per side until golden and just cooked. Remove and set aside on paper towels.
Step 5 · In the same pan
In the same pan, reduce heat to low. Sauté chopped garlic, lemongrass, curry leaves, and sliced red chili until aromatic.
Step 6 · Add buttermilk and optional stevia
Add buttermilk and optional stevia. Stir gently until sauce thickens slightly. Do not boil to prevent curdling.
Step 7 · Return the fried prawns to the pan
Return the fried prawns to the pan. Toss gently until well coated with the sauce. Serve immediately, garnished with extra curry leaves.
Why this recipe is healthy
Our healthy version of Buttermilk Fried Prawns is lower in calories and saturated fat thanks to shallow frying and reduced oil. Using wholemeal flour and egg white keeps the coating light and adds extra nutrition. The use of fresh herbs and spices enhances flavor naturally, minimizing the need for added salt or sugar. This makes the dish suitable for balanced diets, weight management, and those seeking wholesome Malaysian recipes.
A note on tradition
Buttermilk Fried Prawns is a Malaysian favorite, often enjoyed at Chinese restaurants and festive gatherings such as weddings and New Year feasts. Its popularity reflects Malaysia’s multicultural tapestry, blending Chinese cooking techniques with Malay ingredients like daun kari and serai. The dish’s creamy sauce and bold flavors make it a staple at celebrations, symbolizing abundance and togetherness.