Buttermilk Fried Prawns

Global • All Foods

370

kcal

—

Protein

—

Carbs

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Fat

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How to Make Buttermilk Fried Prawns (Traditional & Healthy Version)

Prep: 15 min

Cook: 20 min

2 servings

medium

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.

Diabetic-Friendly Weight Loss Kid-Friendly

Allergens: shellfish, gluten, egg, dairy

Ingredients(for About 5-6 medium prawns with sauce per person)

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) - optional
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) - optional

Instructions

1
Rinse and pat dry the prawns. Season with salt and white pepper. Set aside for 5 minutes to allow flavors to absorb.
5 minutes
Use fresh, firm prawns for best texture and sweet flavor.
2
In a shallow bowl, mix corn flour and wholemeal flour. In another bowl, lightly beat the egg white.
2 minutes
Wholemeal flour adds fiber and keeps the coating crisp.
3
Dip each prawn into the egg white, then coat evenly with the flour mixture.
3 minutes
Shake off excess flour for a light, even crust.
4
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.
6 minutes
Do not overcrowd the pan to keep prawns crispy.

Why This Dish 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.

This Buttermilk Fried Prawns recipe is packed with protein from fresh prawns and uses low-fat buttermilk for a creamy sauce without excess calories. Wholemeal flour adds dietary fiber, supporting digestion and satiety. Olive oil, a source of healthy fats, replaces traditional deep-frying oils. Curry leaves and lemongrass provide antioxidants, vitamins A and C, and boost immunity. Using less oil, lean protein, and natural aromatics, this dish makes a nutritious option for calorie-conscious eaters.