Udang Masak Lemak

Name: 黄姜椰香虾（Udang Masak Lemak）
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 1 serving
Cuisine: malaysian
Ingredients: 120 g prawns (peeled, deveined); 40 g lite coconut milk; 2 g turmeric powder; 8 g red chili (sliced); 6 g lemongrass (bruised); 6 g garlic (minced); 1 kaffir lime leaf; pinch of salt

A lighter masak lemak: lite coconut milk carries the turmeric-lemongrass gravy, the prawns are cooked quick to stay springy, and no extra oil goes in — all the coconut-chili warmth, far fewer calories.

183 kcal23g ProteinOne pan

183 kcal↓ saves ~ 195 kcal

Traditional full-santan udang masak lemak≈380 kcal

MakanFit183 kcal

P 23gC 6gF 7gFib 1g

Why it fits your goal

MalaysianThe spice-santan-sambal tradition — we keep the aroma backbone and engineer down only the oil and coconut fat.

Key ingredients

Prawns · 21.6g
Garlic · 0.4g
Turmeric powder · 0.2g

Prep

min

Cook

min

Serve

Servings

Total · 22 min

Equipment needed:🔧 tool_non_stick_pan

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Servings

Protein· 1

120 g prawns (peeled, deveined)120g

Vegetables· 3

8 g red chili (sliced)8g
6 g lemongrass (bruised)6g
6 g garlic (minced)6g

Sauces· 1

40 g lite coconut milk40g

Spices· 3

2 g turmeric powder2g
1 kaffir lime leaf(optional)1g
pinch of salt(staple)2g

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