Udang Masak Lemak

As many would say “just throw it all into one big pot, it’s so easy!”

Well, we’ve made this easier by blending a few ingredients but some would say to just bruise, cut or pound.

Whatever it is, we promise you’ll be licking the last drops of the ‘kuah’ (soup) and won’t want to share.

Prep Time

Cook Time

Total Time


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 3 Garlic
 3 Shallots
 1 inch Turmeric
 1 inch Galangal
 3 Candlenuts
 2 Lemongrass (bruise ends)
 3 slices Tamarind Peel
 1 Turmeric Leaf
 5 Kaffir Lime Leaves
 200 ml Coconut Milk
 6 Cili Padi (cut for more spiciness)
 1 tsp Salt
 ½ tsp Brown Sugar
 1/2 kg Prawns (adjust size & quantity to your liking)
 1 cup Pineapples (cut into chunks)


  1. Blend together - Garlic, Shallots, Turmeric, Galangal & Candlenuts
  2. Heat some oil in a wok and add the blended mix, stir well until fragrant
  3. Add in the lemongrass, tamarind peel, kaffir lime leaves and turmeric leaf and stir
  4. Then add the coconut milk, cili padi the salt and sugar - cook for about 20-25 mins (add a little water)
  5. Add in the pineapples and simmer for another 5mins
  6. Finally add in the prawns for 2-3mins

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