How to Make Udang Masak Merah (Traditional & Healthy Version)
Udang Masak Merah is a beloved Malaysian dish that beautifully showcases the country’s multicultural culinary heritage. Traditionally prepared with succulent prawns, the dish is simmered in a vibrant, spicy tomato-based gravy enriched with local aromatics like serai (lemongrass), daun pandan (pandan leaves), and sometimes santan (coconut milk). The name 'Masak Merah' means 'cooked in red', referring to the rich, red hue from tomatoes and chili, a hallmark of festive Malay cuisine enjoyed during gatherings and celebrations. This health-conscious version keeps the authentic flavors while using less oil and more fresh herbs, making it ideal for calorie-conscious eaters. The resulting dish is tender, aromatic, and full of depth, thanks to key ingredients such as bawang merah (shallots), bawang putih (garlic), and halia (ginger). It's a wonderful introduction to Malaysian home cooking, perfect for lunch, and pairs beautifully with brown rice or whole-grain nasi. This dish not only satisfies the palate but connects you to the soul of Malaysian food culture—rich, communal, and full of heart.
Ingredients
- 250g Medium prawns (deveined, shells on or off) (udang)
- 2 medium Tomatoes (blended into puree)
- 2 Red chili (deseeded for less heat)
- 3 Shallots (bawang merah, sliced)
- 2 cloves Garlic (bawang putih, minced)
- 1 inch Ginger (halia, sliced)
- 1 stalk Lemongrass (serai, bruised)
- 1 Pandan leaf (daun pandan, knotted)
- 1 tbsp Low-sodium tomato paste
- 1 tbsp Light soy sauce
- 1 tbsp Cooking oil (can use canola or sunflower oil)
- 1/2 tsp Salt (to taste)
- 1/2 tsp Sugar (optional, for balance)
- 2 tbsp Fresh coriander (for garnish)
Step-by-step instructions
Step 1 · Blend tomatoes
Blend tomatoes, red chili, shallots, garlic, and ginger into a smooth paste.
Step 2 · Heat oil in a nonstick wok over medium heat
Heat oil in a nonstick wok over medium heat. Sauté the blended paste until fragrant and oil separates slightly, about 5 minutes.
Step 3 · Add lemongrass and pandan leaf
Add lemongrass and pandan leaf. Continue to sauté for another 2 minutes to infuse the flavors.
Step 4 · Stir in tomato paste and soy sauce
Stir in tomato paste and soy sauce. Mix well and simmer for 2 minutes.
Step 5 · Add prawns to the sauce and stir to coat evenly
Add prawns to the sauce and stir to coat evenly. Cook until prawns turn pink and opaque, about 5 minutes.
Step 6 · Season with salt and a pinch of sugar if desired
Season with salt and a pinch of sugar if desired. Simmer until sauce thickens slightly, about 2 minutes.
Step 7 · Garnish with fresh coriander and serve hot with brown rice or whole...
Garnish with fresh coriander and serve hot with brown rice or whole-grain nasi.
Why this recipe is healthy
This healthy Udang Masak Merah recipe is a smart choice because it uses fresh, whole ingredients and avoids deep-frying. By reducing added sugar, salt, and oil, it supports heart health and weight management. The dish is naturally gluten- and dairy-free, packed with protein, vitamins, and minerals, making it suitable for a variety of diets and for those tracking macros or seeking nutritious Malaysian lunch options.
A note on tradition
Udang Masak Merah is a classic dish often served at Malay weddings, family gatherings, and festive occasions like Hari Raya. It reflects Malaysia’s regional diversity, with variations found in different states such as Johor and Selangor, sometimes using local herbs or adjusting the spice level. The dish exemplifies the blending of Malay culinary traditions with influences from Indian and Chinese communities, celebrating Malaysia’s vibrant food culture.