today is May 24, 2022

Succulent shrimp are cooked in aromatic coconut milk broth and green beans. Succulent shrimp are cooked in aromatic coconut milk broth and green beans.

What is udang masak lemak / gulai udang?

Udang means prawns/shrimp, masak means to cook, and lemak means fat/oil, in this context, it simply refers to the prawns being cooked in coconut milk. Coconut milk has a high fat content and that’s why it’s often called lemak in Singapore and Malaysia (for example: nasi lemak, which mainly means coconut rice because the rice is cooked in coconut milk). In Indonesia, we don’t use the term lemak in food. It is usually just called santan, which means coconut milk or sometimes a dish like this is called a gulai.

What kind of prawn to use

I suggest using large prawns with shells intact. Fresh is best, but frozen works too. The industrial term would be something like 26/30, meaning there are about 26-30 pieces of shrimp per pound.

How to make udang masak lemak

There is really not much to the step-by-step as this is a fairly easy dish to prepare 1. Put all ingredients you need to grind in a food processor and process them into a paste

2. Cut the green beans into 1-inch pieces. Bring a small pot of water to a boil. Put the green beans in and blanch for about 2-3 minutes. Discard boiling water and refresh the green beans in cold water to preserve the color. Set aside 3. Preheat a skillet over medium heat. Add oil and the spice paste you grind earlier. Saute for about 3-4 minutes or until fragrant 4. Add the coconut milk and tamarind slice and continue to stir. Control the heat so the coconut milk won’t boil over. Do not hard boil the coconut milk or it will “break” and separate. When it comes to a simmer, add the shrimp and continue to stir 5. When the shrimp is not fully cooked yet (you will see the body is not fully pink in color yet), add the blanched green beans and continue to stir until the shrimp turns all pink, showing that they are cooked through 6. Have a taste and adjust it to your liking. Serve warm as part of a multi-course meal Succulent shrimp are cooked in aromatic coconut milk broth and green beans.

Important tips

1. As shrimp/prawn is the star ingredient here, get the best quality you can get and large shrimp works better for a recipe like this. Fresh or frozen works. 2. I blanch the green beans separately so that they maintain the nice green color and to avoid overcooking the shrimp 3. Once you put the coconut milk in, you need to keep stirring over medium heat to avoid the coconut milk from breaking and separate 4. Cook until the shrimp turns pink. Take care not to overcook the shrimp so they won’t turn tough Succulent shrimp are cooked in aromatic coconut milk broth and green beans.

Did you make this udang masak lemak cili padi recipe?

I love it when you guys snap a photo and tag to show me what you’ve made 🙂 Simply tag me @WhatToCookToday #WhatToCookToday on Instagram and I’ll be sure to stop by and take a peek for real! Succulent shrimp are cooked in aromatic coconut milk broth and green beans.

Succulent shrimp are cooked in aromatic coconut milk broth and green beans.

Udang Masak Lemak Cili Padi (Spicy Prawn in Coconut Milk)

Ingredients  

  • 500 gr large prawns with shells (26/30)
  • 2 Tbsp cooking oil
  • 300 ml coconut milk
  • 1 piece tamarind slice (asam gelugur) can substitute with 1 Tbsp vinegar or to taste
  • 200 gr green beans

Ingredients to grind:

  • 1 large purple onion
  • 5 cloves garlic
  • 2 inches turmeric
  • 1 inch ginger
  • 10 Bird's eye chili or more to taste, omit if you want to

Seasoning:

  • 2 tsp sugar
  • Salt to taste

Instructions 

  • Put all ingredients you need to grind in a food processor and process into a paste

  • Cut the green beans into 1-inch pieces. Bring a small pot of water to a boil. Put the green beans in and blanch for about 2-3 minutes. Discard boiling water and refresh the green beans in cold water to preserve the color. Set aside

  • Preheat a skillet over medium heat. Add oil and the spice paste you grind earlier. Saute for about 3-4 minutes or until fragrant. Add the coconut milk and tamarind slice and continue to stir. Control the heat so the coconut milk won't boil over. Do not hard boil the coconut milk or it will "break" and separate. When it comes to a simmer, add the shrimp and continue to stir

  • When the shrimp is not fully cooked yet (you will see the body is not fully pink in color yet), add the blanched green beans and continue to stir until the shrimp turns all pink, showing that they are cooked through

  • Have a taste and adjust it to your liking. Serve warm as part of a multi-course meal

Nutrition

Serving: 1 serving Calories: 409 kcal Carbohydrates: 23 g Protein: 30 g Fat: 25 g Saturated Fat: 15 g Polyunsaturated Fat: 3 g Monounsaturated Fat: 5 g Trans Fat: 1 g Cholesterol: 201 mg Sodium: 469 mg Potassium: 1061 mg Fiber: 4 g Sugar: 11 g Vitamin A: 1417 IU Vitamin C: 172 mg Calcium: 144 mg Iron: 5 mg