Prawn Coconut Stew
Makan Tengah Hari • Malaysia
How to Make Prawn Coconut Stew (Traditional & Healthy Version)
Prawn Coconut Stew, known locally as 'Gulai Udang Santan', is a beloved Malaysian lunch dish that beautifully showcases the country's multicultural culinary heritage. This healthy stew blends succulent prawns with creamy santan (coconut milk), aromatic herbs like lemongrass and pandan, and a delicate balance of spices. The result is a heartwarming, fragrant stew enjoyed across Malaysia, especially in coastal regions where fresh seafood is abundant. The use of local ingredients such as daun limau purut (kaffir lime leaves) and kunyit hidup (fresh turmeric) brings out authentic flavors unique to Malaysian cuisine. This dish is an excellent choice for those seeking a nourishing yet flavorful meal. The natural sweetness of prawns, combined with the richness of coconut milk and freshness of local herbs, creates a dish that’s both satisfying and light. Prawn Coconut Stew is often served with steamed brown rice or a side of ulam (local salad), making it a wholesome and balanced option for lunch. Embracing the spirit of Malaysian home cooking, this recipe is easy to prepare and perfect for anyone wanting to experience the true taste of Malaysia in a healthy way.
Bahan-bahan(untuk 1 medium bowl per person)
- 200g Fresh prawns, peeled and deveined (udang)
- 1 cup Coconut milk (santan)
- 3 cloves Shallots (bawang merah)
- 2 cloves Garlic (bawang putih)
- 1 stalk Lemongrass (serai, bruised)
- 1 inch Fresh turmeric (kunyit hidup, or 1 tsp turmeric powder)
- 1 leaf Pandan leaf (daun pandan, knotted) - pilihan
- 2 leaves Kaffir lime leaves (daun limau purut, torn)
- 1 Chili (cili merah, sliced; adjust to taste) - pilihan
- 1/2 tsp Salt
- 1 tsp Cooking oil (can use canola or sunflower oil)
Arahan
- 1
Prepare all ingredients: Peel and devein prawns, slice shallots, garlic, and chili, bruise lemongrass, knot pandan leaf, and tear kaffir lime leaves.
5 minutes
Use fresh prawns for best flavor and texture.
- 2
In a pot, heat oil over medium flame. Sauté shallots, garlic, turmeric, and chili until fragrant and lightly golden.
4 minutes
Keep heat moderate to avoid burning the aromatics.
- 3
Add lemongrass, pandan leaf, and kaffir lime leaves. Stir well to release their aroma.
2 minutes
Press down on the lemongrass to extract more flavor.
- 4
Pour in coconut milk (santan) and 1/2 cup water. Stir to combine and bring to a gentle simmer.
3 minutes
Do not boil the coconut milk vigorously to prevent curdling.
Kenapa hidangan ini sihat
This Prawn Coconut Stew is a healthy choice because it uses wholesome, minimally processed ingredients and focuses on lean protein and heart-healthy fats. Coconut milk is used judiciously to keep calories in check, while herbs and spices add flavor without excess salt or sugar. By pairing with brown rice and fresh local ulam, the meal provides fiber and keeps you full longer, making it ideal for weight management and overall wellness.
Prawn Coconut Stew is rich in lean protein from prawns, which are low in saturated fat and high in essential nutrients like selenium, vitamin B12, and phosphorus. Coconut milk (santan), when used in moderate amounts, provides healthy fats that can support brain and heart health. The inclusion of fresh turmeric adds anti-inflammatory properties, while lemongrass and pandan contribute antioxidants. Herbs and spices provide micronutrients with minimal calories, making this dish both nutrient-dense and satisfying.
Petua
- 💡Use the freshest prawns possible for optimal sweetness and texture.
- 💡Do not overboil santan; gentle simmering preserves its creamy texture.
- 💡Add a squeeze of lime just before serving to enhance the flavor.
Penyimpanan & hidangan
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat to avoid curdling the coconut milk.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 230.0 kcal |
