Rendang Udang
Makan Tengah Hari • Malaysia
How to Make Prawn Rendang (Traditional & Healthy Version)
Prawn Rendang is a beloved dish in Malaysia, celebrated for its rich flavors and aromatic spices. Originating from the Malay community, this dish is a twist on the classic rendang, typically made with beef, but here, succulent prawns take center stage. Rendang is known for its slow-cooked, spice-rich gravy, infused with fresh local ingredients like lemongrass (serai), galangal (lengkuas), and santan (coconut milk). The use of prawns gives this rendang a lighter, more delicate taste while retaining the depth of flavor that Malaysian cuisine is known for. In Malaysia, rendang is a symbol of togetherness, often cooked for special occasions and gatherings. The combination of tender prawns, robust spices, and creamy santan creates a harmonious balance of sweet, spicy, and savory notes. This healthy version is lower in saturated fat and calories, making it a perfect fit for modern, health-conscious lifestyles without sacrificing authenticity. Experience the multicultural spirit of Malaysia with every bite, as the dish brings together influences from Malay, Indian, and local indigenous culinary traditions.
Bahan-bahan(untuk 1 medium bowl with steamed brown rice or quinoa)
- 250g Fresh prawns, peeled and deveined (Udang)
- 1/2 cup Coconut milk (Santan, use light coconut milk for lower calories)
- 1 stalk Lemongrass (Serai, bruised)
- 1 thumb-sized piece Galangal (Lengkuas, sliced)
- 2 leaves Kaffir lime leaves (Daun limau purut, torn)
- 2 Red chilies (Deseeded for less heat)
- 3 Shallots (Bawang merah)
- 2 cloves Garlic (Bawang putih)
- 1/2 tsp Turmeric powder (Kunyit)
- 1 tbsp Cooking oil (Preferably canola or sunflower oil)
- 1/2 tsp Salt
- 1 Pandan leaf (Daun pandan, knotted (optional for aroma)) - pilihan
Arahan
- 1
Blend shallots, garlic, red chilies, galangal, and turmeric powder into a smooth paste using a little water.
5 minutes
A food processor speeds up the process; add water gradually for a smoother blend.
- 2
Heat oil in a non-stick wok or pan. Sauté the spice paste over medium heat until fragrant and oil separates, about 3-4 minutes.
4 minutes
Stir constantly to avoid burning the spices.
- 3
Add lemongrass, kaffir lime leaves, and knotted pandan leaf (if using). Continue to stir-fry until aromatic.
2 minutes
Bruise the lemongrass to release its fragrance fully.
- 4
Pour in the coconut milk and stir well. Bring to a gentle simmer.
2 minutes
Use light santan for a healthier version.
Kenapa hidangan ini sihat
This healthy Prawn Rendang recipe is lower in saturated fat thanks to light santan and minimal oil. Prawns are a lean protein choice, while the inclusion of fresh spices and herbs boosts immunity and digestion. Serving with brown rice or quinoa adds complex carbs and fiber, making it suitable for calorie-conscious eaters and those managing their weight.
Prawn Rendang is high in lean protein from prawns and offers beneficial omega-3 fatty acids, which support heart health. The use of santan (coconut milk) adds healthy fats, while aromatic herbs like lemongrass and kaffir lime leaves provide antioxidants and bioactive compounds. Reducing the amount of oil and using light coconut milk keeps the calorie count moderate. The dish is naturally gluten-free and can be served with whole grains for extra fiber.
Petua
- 💡Tip 1: Use fresh prawns for the best texture and sweetness.
- 💡Tip 2: Simmer the rendang on low heat to allow flavors to meld without overcooking the prawns.
- 💡Tip 3: Add extra kaffir lime leaves at the end for a burst of citrus aroma.
Penyimpanan & hidangan
Store in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat, adding a splash of water if the sauce thickens.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 350.0 kcal |
