Udang Masak Lemak

0/3

Work top to bottom — prep ahead while timers run

Gather everything first, then follow the steps

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
  1. 2 min · hands-free

    Bring half a cup of water to a simmer with the garlic, lemongrass, kaffir lime leaf, turmeric and red chili for 2 min to make a spiced base.

    Why? Loosening the spices in water instead of frying them skips a whole spoon of oil's calories, yet the turmeric and lemongrass still infuse the base.

    Tip: Bruise the lemongrass before adding — it releases aroma more readily.

    02:00

    Next up:Pour in the lite coconut milk and a pinch of salt, lower the heat and stir gently for 2 min into a golden gravy — don't let it boil hard.

  2. 2 min · hands-free

    Pour in the lite coconut milk and a pinch of salt, lower the heat and stir gently for 2 min into a golden gravy — don't let it boil hard.

    Why? Lite coconut milk has half the fat of full santan, so it builds the signature golden masak lemak gravy with plenty of coconut aroma but far fewer calories; gentle heat stops it splitting.
    Watch out: Coconut milk curdles and splits if it boils hard — keep it at a bare simmer throughout.
    02:00

    Next up:Add the prawns and simmer 2–3 min; kill the heat the moment they turn pink and curl.

  3. Add the prawns and simmer 2–3 min; kill the heat the moment they turn pink and curl.

    Why? Adding the prawns last for just 2–3 min cooks the protein to its springiest; overcook and they shrink, toughen and lose their sweetness.

    Tip: Serve with half a bowl of rice and blanched kangkung — the golden gravy is best stirred through the rice.