How to Make Vegetarian Buttermilk Prawn (Traditional & Healthy Version)
Vegetarian Buttermilk Prawn is a delicious twist on the beloved Malaysian seafood dish, offering all the signature creamy, aromatic flavors without prawns. This dish, inspired by Indian-style Malaysian cuisine, swaps prawns for wholesome plant-based protein, making it suitable for vegetarian diets while retaining the vibrant blend of spices and fresh local ingredients like curry leaves (daun kari), chilies, and fresh santan (coconut milk). Buttermilk Prawn is especially popular in Malaysian Indian restaurants, where its rich, savory sauce and delicate balance of sweet, spicy, and creamy notes make it a favorite among locals. Rooted in Malaysia’s multicultural heritage, this dish reflects the harmonious fusion of Indian spices, Chinese cooking technique, and Malay aromatics. The vegetarian version is perfect for those tracking calories, as it uses lighter ingredients and healthy substitutes while maintaining authentic flavors. Its fragrant aroma, golden sauce, and bursts of curry leaves make it a festive yet easy-to-prepare choice for family meals, celebrations, or as a special treat. Enjoy the best of Malaysian cuisine and indulge in a health-conscious dish that’s both comforting and satisfying.
Ingredients
- 200g Firm tofu or plant-based prawns (vegetarian prawn substitute)
- 1/2 cup Low-fat buttermilk (susu mentega)
- 1/4 cup Santan (coconut milk) (for extra creaminess)
- 2 sprigs Fresh curry leaves (daun kari)
- 2 Bird's eye chilies (cili padi, sliced)
- 3 cloves Garlic (finely chopped)
- 1-inch piece Ginger (grated)
- 1 stalk Lemongrass (serai, bruised)
- 1 tablespoon Light olive oil (for sautéing)
- 1/2 teaspoon Salt (to taste)
- 1/4 teaspoon White pepper (to taste)
- 1 tablespoon Cornstarch (for coating tofu)
Step-by-step instructions
Step 1 · Prepare the tofu or vegetarian prawn substitute by patting dry and ...
Prepare the tofu or vegetarian prawn substitute by patting dry and cutting into bite-sized pieces. Coat lightly with cornstarch for crispiness.
Step 2 · Heat olive oil in a nonstick pan over medium heat
Heat olive oil in a nonstick pan over medium heat. Pan-fry tofu until golden and crispy on all sides. Remove and set aside.
Step 3 · In the same pan
In the same pan, add garlic, ginger, lemongrass, and curry leaves. Sauté until fragrant and curry leaves are crispy.
Step 4 · Add bird's eye chilies and continue sautéing for another minute
Add bird's eye chilies and continue sautéing for another minute.
Step 5 · Pour in buttermilk and santan
Pour in buttermilk and santan. Stir gently to combine, allowing the sauce to simmer until slightly thickened.
Step 6 · Season with salt and white pepper
Season with salt and white pepper. Return fried tofu to the pan, tossing gently to coat with sauce.
Step 7 · Cook for another 2-3 minutes until tofu absorbs the flavors and sau...
Cook for another 2-3 minutes until tofu absorbs the flavors and sauce reaches desired consistency.
Step 8 · Serve hot
Serve hot, garnished with extra crispy curry leaves and fresh chilies.
Why this recipe is healthy
By substituting traditional prawns with tofu, this dish reduces cholesterol and is suitable for vegetarians seeking a protein-rich meal. Using low-fat dairy and minimal oil keeps calories in check, making it ideal for weight management. The inclusion of fresh herbs and spices enhances flavor without added sodium, aligning with clean-eating principles while delivering authentic Malaysian taste.
A note on tradition
Buttermilk Prawn, locally adapted in Malaysia’s Indian communities, is often served during festive gatherings and family celebrations. While the traditional version uses prawns, vegetarian adaptations have gained popularity in urban areas, reflecting Malaysia’s inclusive food culture. This dish is especially associated with celebratory dinners and is a staple in contemporary Malaysian Indian restaurants, highlighting the nation’s culinary creativity and multicultural heritage.