Buttermilk Prawn
Indian • All Foods
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(for 1 medium plate per person)
- 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) - optional
Instructions
- 1
Prepare the tofu or vegetarian prawn substitute by patting dry and cutting into bite-sized pieces. Coat lightly with cornstarch for crispiness.
5 minutes
Ensure tofu is well drained to avoid sogginess.
- 2
Heat olive oil in a nonstick pan over medium heat. Pan-fry tofu until golden and crispy on all sides. Remove and set aside.
5 minutes
Do not overcrowd the pan for even browning.
- 3
In the same pan, add garlic, ginger, lemongrass, and curry leaves. Sauté until fragrant and curry leaves are crispy.
3 minutes
Stir constantly to prevent burning the aromatics.
- 4
Add bird's eye chilies and continue sautéing for another minute.
1 minute
Adjust chili quantity to suit your spice preference.
Why This Dish 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.
This vegetarian Buttermilk Prawn offers a balanced macronutrient profile, featuring plant-based protein from tofu, healthy fats from santan and olive oil, and dietary fiber from aromatics like lemongrass and curry leaves. The use of low-fat buttermilk reduces overall saturated fat, while coconut milk adds medium-chain triglycerides, beneficial for metabolism. Essential vitamins like B6 (from ginger and garlic) and minerals like calcium (from buttermilk) are present, supporting bone health and immune function.
Pro Tips
- 💡Tip 1: Use fresh curry leaves for the best aroma and crispiness.
- 💡Tip 2: Bruise lemongrass to release maximum flavor.
- 💡Tip 3: Simmer the sauce on low heat to prevent curdling and maintain creaminess.
Storage & Serving
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove; avoid microwaving to preserve texture. Sauce may thicken; add a splash of water when reheating.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 320.0 kcal |
