How to Make Udang Masak Lemak (Traditional & Healthy Version)
Udang Masak Lemak is a beloved Malaysian dish that beautifully showcases the country's multicultural cuisine. Originating from the heart of Negeri Sembilan, this dish features fresh udang (prawns) simmered in a creamy, aromatic sauce made from santan (coconut milk), turmeric, and a medley of local herbs and spices. Its vibrant yellow hue and fragrant aroma are instantly recognizable, making it a favourite at family gatherings and festive occasions. This healthy adaptation of Udang Masak Lemak retains all the authentic flavours while using lighter cooking methods. By incorporating local ingredients like serai (lemongrass), daun kunyit (turmeric leaf), and daun limau purut (kaffir lime leaf), you get a taste that is both comforting and complex. The dish is mildly spicy with a gentle richness, making it suitable for lunch. Enjoying Udang Masak Lemak is a celebration of Malaysia's culinary heritage, reflecting the harmony of Malay, Nyonya, and indigenous influences. It’s a delicious way to savour Malaysian tradition while making health-conscious choices.
Ingredients
- 200g Fresh prawns (udang), peeled and deveined
- 200ml Santan (light coconut milk) (fresh or carton)
- 1 stalk Serai (lemongrass), bruised
- 1 leaf Daun kunyit (turmeric leaf), finely sliced
- 2 leaves Daun limau purut (kaffir lime leaf)
- 2cm Fresh turmeric root (or 1 tsp turmeric powder)
- 1 Red chili (deseeded for less heat)
- 2 Shallots
- 2 cloves Garlic
- 1 Pandan leaf, knotted
- 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, turmeric root, and red chili until smooth.
Step 2 · Heat oil in a non-stick pan over medium heat
Heat oil in a non-stick pan over medium heat. Sauté the rempah until fragrant, about 3-4 minutes.
Step 3 · Add bruised lemongrass
Add bruised lemongrass, pandan leaf, and kaffir lime leaves. Sauté for another minute to release their aroma.
Step 4 · Pour in the santan and 100ml water
Pour in the santan and 100ml water. Stir gently and bring to a gentle simmer.
Step 5 · Add prawns and sliced turmeric leaf
Add prawns and sliced turmeric leaf. Simmer uncovered until prawns are just cooked and opaque.
Step 6 · Season with salt
Season with salt. Taste and adjust seasoning as needed. Remove pandan leaf before serving.
Step 7 · Serve hot with steamed brown rice or cauliflower rice for a healthi...
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 uses minimal oil and light coconut milk, making it lower in calories and fat compared to traditional recipes. Fresh herbs and spices add flavour without excess sodium or processed ingredients. It's a balanced meal when paired with brown rice, supporting weight management and heart health while honouring Malaysian flavours.
A note on tradition
Udang Masak Lemak is a traditional Malay dish, especially popular in Negeri Sembilan and Melaka. It is often enjoyed at communal meals and festive occasions like Hari Raya, showcasing the region’s love for rich, spicy, and aromatic dishes. The use of local herbs reflects the agricultural abundance and culinary creativity of Malaysian kitchens.