Mak’s Special Stir Fry Prawns for All the Mama’s Boys & Girls out There

Whether you are single or a parent of two,
you will always feel like a child when you have…


  • 1 kg of large or medium-sized sea prawns with shell still on (trimmed and cleaned)
  • 2 tablespoons of turmeric powder
  • 3 large red onions (sliced thinly)
  • 2 stalks of curry leaves
  • 1 tablespoon of chilli powder
  • 1 large fresh tomato (chopped into 1-inch pieces)
  • 3 tablespoons of thick tamarind (asam jawa) juice
  • 2 tablespoons of gula melaka granules
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of black pepper
  • 4 tablespoons of flavourless cooking oil



  1. Marinade prawns in turmeric powder. Set aside.
  2. Heat 2 tablespoons of oil until smoking hot.
  3. Fry the prawns, careful not to overcrowd the pan. Fry for 3 minutes until shells change colour and turmeric is browned. Set the prawns aside.
  4. Add in the remainder of the oil whilst the pan is still hot.
  5. Add in curry leaves with stalks. Once it sizzles and leaves are separated, take out the stalks and leave behind the leaves.
  6. Add in onions and chilli powder.
  7. Fry until onions and chilli powder have caramelized.
  8. Once onions have caramelized, add in tomato, tamarind juice and the gula melaka. Let simmer.
  9. Return the prawns to the pan and stir fry until it becomes dry.
  10. Season with salt and pepper. 1/2 a teaspoon of each is more than enough.




Butterkicap Team

We're just a small group of friends who love food, culture and Malaysia. We saw the rise of mediocre food, deteriorating relationships and missed the good old days of Malaysia where food was good, homes were warmer and full of friends and family. So we rolled up our sleeves, and made Butterkicap with the hope that it will bring people and flavors home.

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