How to Make Udang Masak Lemak (Traditional & Healthy Version)
Udang Masak Lemak is a beloved Malaysian dish, renowned for its rich, creamy, and aromatic flavors. This traditional recipe features succulent prawns simmered in a golden-yellow coconut milk (santan) gravy infused with turmeric, lemongrass (serai), kaffir lime leaves, and chili, resulting in a harmonious balance of spicy, creamy, and herbal notes. Udang Masak Lemak is a staple in many Malay households and symbolizes Malaysia’s multicultural culinary heritage, often served during special gatherings or festive occasions. What makes Udang Masak Lemak so special is its use of local ingredients such as fresh turmeric, daun kunyit (turmeric leaves), and pandan, which impart a uniquely Malaysian aroma and vibrant color. The dish celebrates the abundance of seafood found along Malaysia’s coasts and showcases the nation’s love for santan-based curries. Its creamy, mildly spicy profile is both comforting and satisfying, making it a fantastic choice for a wholesome lunch. This healthy adaptation retains all the essence of the original, using light coconut milk and controlled oil to create a lighter version perfect for calorie-conscious eaters.
Ingredients
- 200g Fresh prawns (udang) (peeled and deveined)
- 1 cup Light coconut milk (santan rendah lemak) (fresh or carton)
- 2 stalks Serai (lemongrass) (bruised)
- 1 inch Fresh turmeric root (kunyit hidup) (sliced)
- 2 Red chili (sliced, seeds removed for less heat)
- 3 Shallots (peeled)
- 2 cloves Garlic (peeled)
- 1 Pandan leaf (knotted)
- 1 Turmeric leaf (daun kunyit) (shredded)
- 1/2 tsp Salt (to taste)
- 1 tsp Cooking oil (preferably canola or sunflower)
Step-by-step instructions
Step 1 · Prepare the rempah (spice paste) by blending shallots
Prepare the rempah (spice paste) by blending shallots, garlic, red chili, and turmeric root until smooth. Add a little water if needed.
Step 2 · Heat oil in a non-stick pan or wok over medium heat
Heat oil in a non-stick pan or wok over medium heat. Sauté the blended rempah with bruised lemongrass until fragrant and oil separates.
Step 3 · Pour in the light coconut milk
Pour in the light coconut milk, add knotted pandan leaf and shredded turmeric leaf. Stir gently to combine.
Step 4 · Simmer the gravy on low heat for 5 minutes
Simmer the gravy on low heat for 5 minutes, allowing the flavors to meld and the gravy to thicken slightly.
Step 5 · Add prawns and cook until they turn pink and are just cooked through
Add prawns and cook until they turn pink and are just cooked through. Season with salt to taste.
Step 6 · Remove from heat
Remove from heat. Discard pandan leaf and lemongrass. Serve hot with steamed brown rice or cauliflower rice for a healthier option.
Why this recipe is healthy
This healthy version of Udang Masak Lemak is ideal for anyone watching their calorie or fat intake. By opting for light santan and limiting oil, you enjoy the dish’s creamy deliciousness with less guilt. High in protein and rich in antioxidants, it supports muscle maintenance and immune health. The inclusion of fresh herbs and spices enhances flavor naturally, reducing the need for extra salt or artificial seasonings. Serve it with whole grains or cauliflower rice for added fiber and a lower glycemic index.
A note on tradition
Udang Masak Lemak is a classic dish from the Malay heartlands, especially popular in Negeri Sembilan and Melaka, where the Minangkabau influence brings a penchant for rich coconut-based gravies. Traditionally served for lunch with rice, it is a favorite at family gatherings and festive events such as Hari Raya. This dish reflects Malaysia’s rich biodiversity, bringing together coastal seafood and tropical herbs in one pot. Its creamy, aromatic sauce is a signature of Malay cuisine and is cherished across all walks of Malaysian society.