Udang Masak Lemak

with Pineapple (Prawn Curry)

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10

min

Preparation

25

min

Cook

Easy

Difficulty

2

Steps

16

Ingredients

Jam packed with flavor from the spices and sweetness of the fresh prawns and pineapple! A Peranakan dish popular in Malaysia, it’s also known as udang masak lemak nanas.

Let's start cooking!

Pour blended spice paste into a frying pan

Step 1 - Blend and fry rempah (spice paste)

  • Blend turmeric, lemongrass, garlic cloves, shallots, candlenuts, galangal and chili padi.
  • If mixture is too dry, you can use vegetable oil to help you achieve a smooth consistency.
  • In a pan on medium heat, add spice paste, 1 cup water, calamansi juice and sliced pineapple.
  • Simmer for about 10 minutes.
Add coconut milk to prawns with spice space in a pan

Step 2 - Cook the prawns and season

  • Add the prawns into the pan.

    Peeled prawns can also be used in this recipe
  • When the prawns are half cooked, add in fresh coconut milk and season with salt to taste.

    Finely sliced kaffir lime leaves make a good garnish, complimenting the lime juice used.
Some Peranakan families also add salted fish into this dish.

Garnish and Serve!

Udang masak lemak with pineapple served in a bowl

Garnish with mint leaf and serve with white rice on the side.

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