How to Make Udang Bakar (Traditional & Healthy Version)
Udang Bakar, or Malaysian grilled prawns, is a beloved dish that showcases the multicultural influences of Malaysia’s vibrant food scene. Popular across coastal regions, this dish is known for its aromatic spices, smoky char, and delicate balance of flavors. The marinade often includes local ingredients like serai (lemongrass), kunyit (turmeric), and daun limau purut (kaffir lime leaves), which are staples in many Malaysian kitchens. Grilling the prawns over charcoal enhances their natural sweetness, creating a mouthwatering experience that’s both healthy and satisfying. In Malaysia, Udang Bakar is not just a meal—it’s a celebration of fresh seafood and traditional cooking methods passed down through generations. This dish is often enjoyed at gatherings, served with a side of ulam (local herbs) or nasi lemak. Its distinctive taste comes from the combination of rempah (spice paste), fresh lime, and the subtle smokiness imparted during grilling. Choosing Udang Bakar for lunch means opting for a nutrient-rich, protein-packed option that honors Malaysia’s coastal bounty and culinary heritage.
Ingredients
- 300g Fresh large prawns (udang) (shell-on, deveined)
- 2 stalks Serai (lemongrass) (white part only, finely chopped)
- 3 cloves Bawang putih (garlic) (minced)
- 2 bulbs Bawang merah (shallots) (minced)
- 1 tsp Kunyit (turmeric powder)
- 1 tsp Serbuk cili (chili powder) (adjust for mildness)
- 1/2 tsp Garam (salt)
- 1 tbsp Minyak zaitun (olive oil) (or canola oil)
- 2 leaves Daun limau purut (kaffir lime leaf) (finely sliced)
- 1 Limau nipis (lime) (cut into wedges)
Step-by-step instructions
Step 1 · Clean the prawns
Clean the prawns, leaving the shells on but deveining them. Rinse and pat dry.
Step 2 · Prepare the marinade: In a bowl
Prepare the marinade: In a bowl, combine minced garlic, shallots, lemongrass, turmeric powder, chili powder, salt, and olive oil. Mix into a paste.
Step 3 · Coat the prawns evenly with the marinade
Coat the prawns evenly with the marinade. Add sliced kaffir lime leaf if using. Let marinate for at least 10 minutes.
Step 4 · Preheat a grill or grill pan on medium-high heat
Preheat a grill or grill pan on medium-high heat. Lightly oil the grates to prevent sticking.
Step 5 · Grill prawns for 3–4 minutes per side until they turn pink and slig...
Grill prawns for 3–4 minutes per side until they turn pink and slightly charred. Avoid overcooking to keep them juicy.
Step 6 · Transfer to a serving plate
Transfer to a serving plate. Squeeze fresh lime juice over the prawns and serve with a side salad or ulam.
Why this recipe is healthy
This recipe is a healthy choice thanks to its high protein and low fat content, making it ideal for weight management and muscle maintenance. Grilling instead of deep-frying reduces excess oil, while the use of fresh, whole ingredients ensures minimal processing. The abundance of local herbs and spices offers anti-inflammatory benefits, supporting overall wellness.
A note on tradition
Udang Bakar holds a special place in Malaysian coastal communities, especially in states like Selangor and Johor where seafood is abundant. Traditionally enjoyed during family gatherings, Hari Raya, and festive cookouts, it reflects Malaysia’s love for grilled dishes and fresh local produce. The use of rempah and grilling techniques highlights the multicultural roots of Malaysian cuisine.