Thai-Style Chilli Butter Prawns

February 6, 2025Prawns

At Southern Cross Seafood, we pride ourselves on delivering the highest quality, sustainable seafood sourced directly from small-scale fishermen. One of our standout dishes is the Thai-Style Chili Butter Prawns. This recipe marries succulent, freshly sourced prawns with a rich, spicy chilli butter and vibrant Thai seasonings—perfectly paired with steamed rice or fresh ciabatta.

Ingredients

For the Prawns:

  • 60 large prawns (10/20 Ecuadorian prawns work best, cleaned and deveined) – sourced from your trusted Cape Town fresh fish supplier.
  • 1 cup fresh coriander (chopped)
  • 500ml cream

For the Prawn Butter:

  • 1kg unsalted butter
  • 3 thumbs of ginger (roughly chopped)
  • 15 cloves garlic (roughly chopped)
  • 75ml sambal oelek (or your favorite chili crunch)
  • 2L water
  • Ice (for cooling the butter)

For the Thai Seasoning:

Lime, Tamarind & Fish Sauce Dressing:
  • 150ml fresh lime juice
  • 50ml fish sauce
  • 5ml tamarind paste

Chili Prawn Butter Preparation

  1. Melt the Butter: In a large pot, gently melt the unsalted butter over low heat.
  2. Blend the Aromatics: In a blender, combine the ginger, garlic, sambal oelek, and about 200ml of the melted butter. Blend until smooth.
  3. Heat and Combine: Increase the heat under the remaining butter in the pot to high, whisking occasionally to prevent burning. Once hot, add the blended mixture and fry for 3–5 minutes until fragrant.
  4. Cool the Butter: Remove from heat and let cool slightly. Transfer the mixture to a metal bowl.
  5. Ice Bath Whisking: Place the metal bowl into a larger bowl filled with ice and water. Whisk continuously as the butter cools and begins to firm up.
  6. Set & Store: Once the mixture starts to set, transfer it onto cling film, roll it into a log, and refrigerate until fully firm. Any extra butter can be frozen in portioned logs for future use.

Cooking the Prawns

  1. Preheat the Pan: Heat a large pan over high heat with a splash of oil until it’s smoking.
  2. Sear the Prawns: Add the prawns and cook for about 1.5 minutes per side, until they start to turn pink.
  3. Incorporate the Chili Butter: Add generous slices (or discs) of the prepared chili butter to the pan. Allow them to melt rapidly, coating the prawns evenly.
  4. Create the Sauce: Pour in a dash of cream and stir to combine with the melted butter, forming a rich, silky sauce.
  5. Finish with Thai Seasoning: Drizzle in the lime, tamarind, and fish sauce dressing, then stir in the chopped coriander for a burst of fresh flavor.

Assemble & Serve:

  • Plate Immediately: Arrange the prawns on a serving dish and spoon the luscious chili butter sauce over the top. Serve alongside steamed rice or fresh, warm ciabatta to soak up every drop of the sauce.

Tips for Perfect Thai-Style Chili Butter Prawns:

  • Spice It Up: Adjust the amount of sambal oelek to match your spice tolerance.
  • Tender Prawns: Be careful not to overcook the prawns to preserve their tender texture.
  • Versatile Chili Butter: Any leftover chili butter can be stored in the freezer and used for other seafood dishes, grilled meats, or vegetables.
  • Sauce Consistency: Allow the cream and butter to meld just before serving for a luxuriously rich sauce.