Hot Butter Prawns
Check out this hot butter prawns recipe. A perfect crispy topping can make this dish a new favorite for your diners. Try it out and add to your menu today.

Ingredients
Marinade Method:
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For The Marinade:
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Lagoon Prawns, clean and deveined 1.5 kg
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Water 100.0 ml
Making the Flour Mix, Coating and Frying:
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For The Flour Mix & Coating:
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Wheat flour 1.5 kg
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Ice water
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Vegetable oil for frying
Preparation:
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For The Preparation:
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Vegetable oil 50.0 ml
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Ginger paste 20.0 g
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Garlic, paste 40.0 g
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Capsicums, diced 100.0 g
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Onion, diced 200.0 g
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Spring onions, sliced 50.0 g
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Quick Chilli Paste 100.0 g
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Hellmann's Real Ketchup [Maldives Only] (4x5KG) 100.0 g
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Soya sauce 50.0 ml
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Butter 100.0 g
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Sugar, brown 20.0 g
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Coriander leaves, coarsely chopped 10.0 g
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Dry red chillies, fried and diced 5.0 g
Preparation
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Marinade Method:
- Mix Knorr Coating Mix -Spiced marinade powder (40g), prawns and water together and marinade for 20 minutes and more in a refrigerator.
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Making the Flour Mix, Coating and Frying:
- Mix Knorr Coating Mix -Coating Base powder (120g) and wheat flour together and sieved twice to a tray.
- Coat marinated prawns in above dry flour mix and fold it for few seconds.
- Then shake off any excess flour and dip the prawns in cold water for ten seconds and strain.
- Again, coat the prawns in dry flour mix and fold for another few minutes and fry till golden brown in pre-heated oil at 180℃. and leave it on a side.
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Preparation:
- Heat oil in a wok pan; add ginger and garlic paste, onions, capsicum; stir fry for few seconds.
- Stir the chilli paste, Hellmann’s Tomato ketchup, soy sauce; sugar and fry for another few seconds.
- Finally stir the butter, fried prawns and spring onions and continue frying for few seconds.
- Garnish with fresh coriander leaves and fried red chilies.