Recipe: Cheesy Butter Prawns (芝士牛油虾)

My daughter recently commented that she had Cheesy Butter Prawns at a café, but the sauce was too runny. I immediately thought that it would be a brilliant idea to recreate this dish at home with a thicker sauce to her liking.

Are you like me, always wondering what kind of cheese is being used in restaurants to cook this dish? Lo and behold while “researching” on it, I was surprised to find out that Kraft cheese slices were used. The outcome of the dish was simply delicious, and the plate of prawns, including the sauce, was wiped out. Some dishes will cause you to want more and this is one of those which you will cook again and again. The sauce is so versatile that you can replace the prawns with other seafood or meat.

If you like this recipe, be generous and give us some feedback/comments via our blog. Like and follow us on Beyond Norm’s Facebook Page and subscribe to our blog. Follow us on Instagram (@TheRealBeyondNorm) and YouTube (@BeyondNormEats), to get the latest exciting updates and videos.  We would also like to welcome you to join our Mummy’s Kitchen Facebook Group for food lovers like you, whether newbie or veteran.

Serves 4 persons


10 large prawns, leave shells and heads on

40g salted butter

4 shallots, finely chopped

3 cloves garlic, finely chopped

50ml milk

5 slices Kraft cheese

1½ tablespoons corn starch

Some cooking oil

Pinch of salt and ground white pepper to season

Coriander, for garnish


Preparing the Prawns:

  1. With a pair of kitchen scissors, carefully cut the top of the prawn shell into half, length wise, keeping the shell and head intact and de-vein.
  2. Snip off all their legs and trim off the sharp points on their heads.
  3. Rinse and pat the prawns dry.
  4. Add a pinch of salt and pepper.
  5. Coat the prawns well with the corn flour.

Cooking the Prawns:

  1. Heat up 1 tablespoon of oil in a non-stick frying pan at medium-low heat.
  2. Once it is hot, add the prawns and cook till they change colour. Remove and set aside.
  3. Heat up the same pan and add the butter.
  4. Add the garlic and shallots. Fry till fragrant.
  5. Add in the milk and bring it to boil.
  6. Add the prawns and lay the cheese slices on top of the prawns.
  7. Cover the pan, leaving the heat on high, and let it simmer for one or two minute(s) or until the cheese melts and the sauce thickens.
  8. Take the lid off and dish the prawns out onto a serving plate.
  9. Garnish with coriander.

Mummy's Kitchen

Hi! My name is Josephine Go. I blog at in a segment called Mummy’s Kitchen. I love to use fresh and natural ingredients in my cooking to promote healthy eating. Some of my recipes may not be in line with the traditional methods of cooking to the extent that some of the ingredients are different, but hopefully new recipes are being created in my style. I certainly hope that what I do will help guide kitchen first-timers on how to cook their first meal as well as further equip kitchen veterans with new recipes. My loving husband and two wonderful children are my best guinea pigs and critics. They have enjoyed (or endured) the food that has been served to them for all these years. Mind you, I did not know how to cook or ever knew that I could cook till I got married. So there is hope for everyone. If I can cook, you can cook. You will not know how good or talented you are until you put your hand in the plough.

2 thoughts on “Recipe: Cheesy Butter Prawns (芝士牛油虾)

  1. Nancy kong says:

    Good how to join in

    1. Hi Nancy, I’m not too sure what you mean. 🙂

Leave a Reply