Imagine a dish so luxuriously rich and fragrant that it transports you straight to the vibrant street markets of Malaysia with just one bite. Udang Lemak isn't just a recipe; it's a culinary journey that marries succulent prawns with a velvety coconut sauce that will make your mouth water instantly. Whether you're a seasoned home cook or a curious food adventurer, this Malaysian delicacy promises to elevate your cooking skills and impress even the most discerning dinner guests.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Malaysian
Serves: 4 servings
Ingredients
- 500g prawns, cleaned
- 1 can coconut milk
- 2 tablespoons curry powder
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- Salt to taste
- Chili for garnish
Instructions
- Begin by preparing all your ingredients. Clean the prawns thoroughly, removing the shells and deveining them if necessary. Chop the onion, mince the garlic and ginger, and set them aside.
- In a large skillet or wok, heat a tablespoon of oil over medium heat. Add the chopped onion and sauté until it becomes translucent and fragrant, about 3-4 minutes.
- Add the minced garlic and ginger to the skillet, stirring continuously for another minute until they are aromatic. Be careful not to let them burn.
- Sprinkle in the curry powder and mix it well with the onion, garlic, and ginger. Cook for an additional 1-2 minutes to allow the spices to bloom and release their flavors.
- Pour in the can of coconut milk, stirring to combine it with the sautéed mixture. Bring the sauce to a gentle simmer over medium heat.
- Once the sauce is simmering, add the cleaned prawns to the skillet. Stir gently to ensure the prawns are well-coated with the coconut sauce.
- Season the dish with salt to taste, and let the prawns cook in the sauce for about 5-7 minutes, or until they turn pink and opaque. Be careful not to overcook the prawns, as they can become tough.
- Once cooked, remove the skillet from heat. Taste and adjust the seasoning if necessary.
- Transfer the Udang Lemak to a serving dish, garnishing it with sliced chili for an added kick and a pop of color.
- Serve the Udang Lemak hot with steamed rice or roti, allowing everyone to enjoy the rich, creamy coconut sauce.
Tips
- Choose fresh, high-quality prawns for the best flavor and texture. Look for prawns that are firm and have a bright, translucent appearance.
- Toast your curry powder briefly before adding other ingredients to enhance its aromatic qualities and release deeper flavors.
- Control your heat carefully when cooking prawns - they cook quickly and can become rubbery if overdone. The moment they turn pink, they're ready!
- Use full-fat coconut milk for a richer, more authentic sauce. Low-fat versions won't provide the same creamy consistency.
- For an extra flavor boost, consider adding a stalk of lemongrass or a few kaffir lime leaves while simmering the sauce.
- If you prefer a spicier version, add more chili or use a hot curry powder blend to kick up the heat.
Nutrition Facts
Calories: 334kcal
Carbohydrates: 14g
Protein: 27g
Fat: 24g
Saturated Fat: g
Cholesterol: 195mg
