Nasi Lemak Udang
Makan Tengah Hari • Malaysia
How to Make Malaysian Coconut Rice with Prawns (Traditional & Healthy Version)
Malaysian Coconut Rice with Prawns, known locally as 'Nasi Lemak Udang', is an iconic lunch dish that celebrates Malaysia's multicultural culinary heritage. This recipe features fragrant coconut rice cooked with 'santan' (coconut milk) and aromatic pandan leaves, paired with succulent prawns sautéed in a medley of local spices. Traditionally enjoyed by Malaysians across all backgrounds, its flavors are a harmonious blend of creamy, savory, and subtly spicy elements—a true reflection of Malaysia’s vibrant food scene. Nasi Lemak is widely regarded as Malaysia’s national dish, but this version with prawns offers a lighter, protein-rich twist that appeals to health-conscious food lovers. By using fresh local ingredients such as lemongrass, shallots, and a hint of 'belacan' (shrimp paste), the dish delivers deep umami notes and complexity while remaining balanced and nourishing. Whether enjoyed at home or packed for an on-the-go lunch, this Malaysian Coconut Rice with Prawns brings the essence of Malaysia to your table, making it a nutritious and satisfying choice for all.
Bahan-bahan(untuk 1 rice bowl with 4-5 medium prawns)
- 1 cup Jasmine rice (beras tempatan)
- 1/2 cup Thick coconut milk (santan)
- 1 cup Water
- 1 leaf Pandan leaf (tied in a knot)
- 150g Medium prawns (cleaned, shells removed)
- 1 tbsp Cooking oil (use canola or sunflower for less saturated fat)
- 2 Shallots (finely sliced)
- 2 cloves Garlic (minced)
- 1 stalk Lemongrass (bruised)
- 1 Red chili (sliced; optional for spice) - pilihan
- 1/4 tsp Belacan (shrimp paste) - pilihan
- 1/2 tsp Salt (to taste)
- 4 slices Cucumber (for garnish) - pilihan
Arahan
- 1
Wash rice thoroughly until water runs clear. Place washed rice in a rice cooker or saucepan.
3 minutes
Rinsing removes excess starch for fluffier rice.
- 2
Add santan, water, pandan leaf, and salt to the rice. Stir gently and cook as usual until the rice is done.
15 minutes
Ensure pandan leaf is well-knotted to infuse maximum aroma.
- 3
While rice cooks, heat oil in a non-stick pan over medium heat. Sauté shallots, garlic, lemongrass, and (if using) chili and belacan until fragrant, about 2-3 minutes.
3 minutes
Do not burn the aromatics; stir constantly.
- 4
Add cleaned prawns to the pan and cook until they turn pink and are just cooked through (about 2-3 minutes). Add a pinch of salt to taste.
3 minutes
Do not overcook the prawns to keep them juicy.
Kenapa hidangan ini sihat
Malaysian Coconut Rice with Prawns is a healthy lunch option due to its lean protein content, moderate use of coconut milk, and the inclusion of fresh vegetables and local herbs. Cooking with minimal oil and using prawns instead of fattier meats reduces overall calories and saturated fat. The dish is naturally gluten-free and can be lower in glycemic index if brown rice is used, supporting blood sugar management.
This dish provides a balanced mix of macronutrients. The prawns offer high-quality protein and essential minerals like selenium and zinc, while coconut milk contributes medium-chain triglycerides (MCTs) for sustained energy. Jasmine rice supplies complex carbohydrates for satiety, and the addition of aromatics like pandan, lemongrass, and garlic adds antioxidants and phytonutrients. With only a small amount of oil and controlled santan, this healthier version keeps saturated fat moderate while maximizing flavor.
Petua
- 💡Use fresh pandan leaves for the most authentic aroma.
- 💡Add a squeeze of lime over the prawns before serving for extra zest.
- 💡If you prefer less creamy rice, adjust the santan-to-water ratio to your liking.
Penyimpanan & hidangan
Store leftover coconut rice and prawns in airtight containers in the refrigerator for up to 2 days. Reheat gently before serving to retain texture and flavor. Avoid freezing as the coconut milk may separate.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 540.0 kcal |
