Ingredients with Measurements:
- 500g prawns, peeled and deveined
- 1 can of coconut milk (400ml)
- 1 onion, diced
- 2 cloves of garlic, minced
- 2 red chillies, sliced
- 1 tsp turmeric powder
- 1 tsp salt
- 1 tsp sugar
- 2 tbsp oil
- 1 stalk of lemongrass, bruised
- 4 kaffir lime leaves
- 1 cup of water
For Jemput-Jemput:
- 1 cup of flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup of water
- 1/2 cup of chopped scallions
- Oil for frying
Special equipment needed:
- Frying pan
- Mixing bowl
- Wooden spoon
- Wok
Step-by-step instructions:
1. In a wok, heat up 2 tbsp of oil over medium heat. Add in the diced onion, minced garlic, and sliced red chillies. Stir-fry until fragrant.
2. Add in the peeled and deveined prawns and stir-fry for 2-3 minutes until they turn pink.
3. Add in 1 tsp of turmeric powder, 1 tsp of salt, and 1 tsp of sugar. Mix well.
4. Pour in 1 can of coconut milk and 1 cup of water. Add in the bruised lemongrass and kaffir lime leaves. Stir well and let it simmer for 10-15 minutes until the sauce thickens.
5. While waiting for the sauce to thicken, prepare the jemput-jemput batter. In a mixing bowl, combine 1 cup of flour, 1/2 tsp of baking powder, and 1/2 tsp of salt. Mix well.
6. Add in 1/2 cup of water and 1/2 cup of chopped scallions. Mix until a smooth batter forms.
7. Heat up some oil in a frying pan over medium heat. Using a spoon, drop spoonfuls of the batter into the hot oil and fry until golden brown. Drain on paper towels.
8. Serve the udang masak lemak with the jemput-jemput on the side.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
5. Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 20g
Protein: 20g
Carbohydrates: 25g
Fiber: 2g
Sugar: 4g
Substitutions for ingredients:
- Prawns can be substituted with chicken or beef.
- Red chillies can be substituted with green chillies or jalapenos.
- Scallions can be substituted with chopped onions or chives.
Variations:
- Add in some sliced carrots and potatoes for a more filling meal.
- Use different types of seafood such as squid or fish.
- Add in some tamarind paste for a tangy flavor.
Tips and tricks:
- Make sure to devein the prawns properly to avoid any unpleasant texture.
- Use freshly squeezed coconut milk for a richer flavor.
- Adjust the amount of chillies according to your preferred level of spiciness.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a microwave or on a stove over low heat until heated through.
Presentation ideas:
Serve the udang masak lemak in a bowl with the jemput-jemput arranged on the side.
Garnishes:
Garnish with some chopped cilantro or scallions.
Pairings:
Serve with steamed rice or roti canai.
Suggested side dishes:
Serve with a side of acar (pickled vegetables) or sambal belacan (spicy shrimp paste).
Troubleshooting advice:
- If the sauce is too thick, add more water to thin it out.
- If the jemput-jemput batter is too thick, add more water to thin it out.
Food safety advice:
Make sure to cook the prawns thoroughly to avoid any foodborne illnesses.
Food history:
Udang masak lemak is a traditional Malaysian dish that is commonly served during festive occasions.
Flavor profiles:
Udang masak lemak is a creamy and savory dish with a hint of spiciness from the red chillies.
Serving suggestions:
Serve the udang masak lemak with a side of sambal belacan for an extra kick of spiciness.
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Region: Malaysian