Tanaporn's Butter Prawn Recipe

Tanaporn's Butter Prawn Recipe

Posted by savia shah on


Designers Tanaporn Twongsa and Azura Lovisa share one of their favourite recipes; Butter Prawn's and Bok Choy. Both recipes are easy, aromatic and highlight the culinary processes as central to exploring heritage and bringing friends together.

Butter Prawns



1 lb large prawns

sesame oil

3 tablespoons butter

6 bird's eye chilies, chopped

3 sprigs curry leaves, use only the leaves

4 cloves garlic, finely chopped

1/2 teaspoon salt

1 teaspoon sugar

1/2 teaspoon soy sauce

1 tablespoon Chinese cooking wine or rice wine

6 tablespoons grated coconut




Step 1: Dry fry the grated coconut until soft brown


Step 2: Heat sesame oil in wok and deep fry the prawns. Drain on paper and set aside.


Step 3: Melt the butter and add the bird's eye chilies, curry leaves, garlic, salt and fry for 2 minutes until fragrant.


Step 4: Add prawns back in alongside sugar, soy sauce and rice wine. Cook over high heat for 2 minutes.


Step 5: Throw in the coconut and dance the ingredients together. Be grateful for whatever you have created and serve affectionately.




Bok Choy


4-6 bunches of baby bok choy

2 tablespoon soy sauce

3 tablespoons oyster sauce

Pinch of sugar

2 tablespoons rice vinegar

1 tablespoon sesame oil

4 cloves finely minced garlic










Step 1: Heat sesame oil in wok

Add garlic, then boy chow and stir fry for 2-3 minutes

Step 2:

Combine all remaining together in wok and gently stir fry until bok choy is soft. Use your intuition, maybe 4-6 minutes more.

Serve on a warm platter and drizzle remaining sauce. Pause for a moment of gratitude and enjoy with friends.