This is one of my favorite dishes, so I googled the recipe! Nestum Butter Prawn is a relatively new Malaysian creation – combining the best of Malay, Chinese, Indian, and western ingredients, this is a knockout dish in terms of taste, smell, and presentation.
Part A
  • 500gm – unshelled large prawns
  • 1tbsp – oil
  • 3 tsp MAGGI liquid seasoning
Part B
  • 150g butter
  • 3 egg yolks
Part C
  • 100gm – Butter
  • ¼ cup – Milk
  • 2 sprigs – curry leaves
  • 2 – Chilli padi chopped
  • Light Soy Sauce
  • 5tbsp – Nestum
  • 1tbsp – Brown Sugar
  • Chilli curls and spring onion to garnish.
Method: 
  1. Trim and clean prawns but do not remove the tails. Marinate the prawns in the oil and 3 tsp MAGGI liquid seasoning for 30 minutes then deep fry them.
  2. Part B for the Egg Floss, Melt the butter in a pan, pour the eggs through a perforated spoon into the pan and fry until yellow . The egg will cook into threads then scoop them out gently.
  3. Part C, Melt the butter, add chilli padi, soy sauce and curry leaves fry until aromatic. Once fragrant, put in the brown sugar and fry for a while until half melt and quickly pour in the Nestum 
  4. Then add prawn and stir until the sugar is mixing well with the Nestum
  5. Serve garnished with chilli curls and spring onion. 
Posted by:Kimberly Peterson

4 replies on “Nestum Butter Prawns Recipe

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