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
Arahan langkah demi langkah
Step 1 · Wash rice thoroughly until water runs clear
Wash rice thoroughly until water runs clear. Place washed rice in a rice cooker or saucepan.
Step 2 · Add santan
Add santan, water, pandan leaf, and salt to the rice. Stir gently and cook as usual until the rice is done.
Step 3 · While rice cooks
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.
Step 4 · Add cleaned prawns to the pan and cook until they turn pink and are...
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.
Step 5 · Remove pandan leaf from rice
Remove pandan leaf from rice. Fluff the coconut rice gently with a fork.
Step 6 · To serve
To serve, plate a mound of coconut rice alongside sautéed prawns. Garnish with cucumber slices for freshness.
Mengapa resipi 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.
Nota tentang tradisi
Nasi Lemak is a beloved national dish of Malaysia, enjoyed by Malays, Chinese, and Indian communities alike. Often eaten for breakfast or lunch, it’s especially popular in the Klang Valley and Penang regions for its aromatic coconut rice and variety of accompaniments. The prawn variation is treasured in coastal areas where fresh seafood is abundant, and is a common sight at local food stalls and family gatherings.