Creamy Buttermilk Prawns
Global • Eggetarian
How to Make Creamy Buttermilk Prawns (Traditional & Healthy Version)
Creamy Buttermilk Prawns, known locally as Udang Mentega, is a beloved dish in Malaysian cuisine that captures the essence of the nation's multicultural culinary heritage. Originating from Chinese-Malaysian kitchens, this dish has become a staple for special occasions, family gatherings, and festive celebrations. The signature combination of succulent prawns, aromatic curry leaves (daun kari), and a creamy, lightly sweet buttermilk sauce perfectly encapsulates the harmonious blend of flavors that Malaysia is famous for. What sets Creamy Buttermilk Prawns apart is its luxurious texture and the fragrant touch imparted by fresh local ingredients like pandan leaves and bird's eye chillies (cili padi). This healthy adaptation uses less oil, reduced-fat dairy, and natural seasonings, making it an excellent choice for anyone seeking a guilt-free yet authentic Malaysian experience. The result is a dish that's rich, satisfying, and bursting with umami, yet lighter on the waistline—proof that Malaysian classics can be both indulgent and health-conscious.
Ingredients(for 1 medium bowl (about 200g prawns with sauce))
- 250g Large prawns (udang) (peeled and deveined)
- 1/2 cup Low-fat evaporated milk (as buttermilk substitute)
- 1 Egg white
- 2 tbsp Cornstarch (for coating)
- 10 leaves Curry leaves (daun kari) (fresh)
- 1 Pandan leaf (knotted) - optional
- 2 cloves Garlic (minced)
- 1 Bird's eye chilli (cili padi) (finely sliced, optional for heat) - optional
- 1 tbsp Olive oil (or canola oil)
- 1/4 tsp Salt (to taste)
- 1/4 tsp Black pepper (to taste)
- 1/2 tsp Stevia or sugar (natural sweetener, optional) - optional
Instructions
- 1
Rinse and pat dry the prawns. Toss with egg white and cornstarch until evenly coated.
5 minutes
Ensure prawns are dry before coating for extra crispiness.
- 2
Heat half the olive oil in a non-stick pan over medium heat. Sauté the prawns until pink and lightly crisp, about 2-3 minutes per side. Remove and set aside.
7 minutes
Do not overcrowd the pan to maintain the prawns' texture.
- 3
In the same pan, add remaining oil. Sauté garlic, curry leaves, pandan leaf, and bird's eye chilli for 2 minutes until fragrant.
3 minutes
Keep heat moderate to avoid burning the aromatics.
- 4
Lower heat and pour in the low-fat evaporated milk. Stir continuously to prevent curdling.
2 minutes
Add milk slowly and keep stirring for a smooth sauce.
Why This Dish is Healthy
By using low-fat dairy, less oil, and fresh local herbs, this healthy buttermilk prawns recipe delivers authentic Malaysian flavors with fewer calories and less fat. The dish is naturally low in carbohydrates, making it suitable for weight management and diabetic-friendly diets. High protein content supports muscle health, while the use of aromatic herbs boosts both taste and nutrition.
This Creamy Buttermilk Prawns recipe is high in lean protein from prawns, which are also rich in selenium, vitamin B12, and omega-3 fatty acids. Using low-fat evaporated milk cuts down saturated fat while maintaining a creamy texture. Aromatics like curry leaves and garlic provide antioxidants and anti-inflammatory compounds. Minimal added sugar and healthier oil choices keep calories and cholesterol in check, making this dish suitable for most balanced diets.
Pro Tips
- 💡Tip 1: Use fresh, firm prawns for the best texture and flavor.
- 💡Tip 2: For extra fragrance, lightly bruise the curry leaves before sautéing.
- 💡Tip 3: Avoid high heat when simmering the sauce to keep it creamy and smooth.
Storage & Serving
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat to prevent sauce from splitting.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 410.0 kcal |
