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IngredientsMethod

Main Dish

Masak Lemak Udang

A bowl of Malaysian masak lemak udang featuring pink shrimp in a creamy yellow coconut milk broth with turmeric, lemongrass, and chili, garnished with cilantro and lime wedges, served with steamed rice.
Prep
15 minutes
Cook
25 minutes
Servings
4
MalaysianMediumLunchDinnerGluten FreeDairy FreePescatarianHigh Protein

About this dish

Masak lemak udang is a classic Malaysian dish where plump shrimp simmer in a rich, aromatic coconut milk broth. This version carries the smoky whispers of toasted spices and a subtle peanutty depth that lingers on the palate.

Found across coastal regions from Penang to Terengganu, it's traditionally cooked in clay pots to enhance its earthy character. The creamy sauce, infused with turmeric and lemongrass, makes it a comforting staple during rainy seasons.

Ingredients

UK and US measurements are both included for every recipe.

large shrimp, peeled and deveined

protein

500 g

Imperial measurement: 1.1 lb

coconut milk

liquid

400 ml

Imperial measurement: 13.5 fl oz

shallots, finely chopped

vegetable

4

garlic cloves, minced

vegetable

3

fresh turmeric, grated

spice

2 tsp

lemongrass stalks, bruised

herb

2

bird's eye chili, sliced

spice

2

cooking oil

fat

2 tbsp

salt

seasoning

1 tsp

sugar

seasoning

1 tsp

water

liquid

100 ml

Imperial measurement: 3.4 fl oz

cilantro, chopped for garnish

herb

2 tbsp

lime wedges for serving

fruit

1

Method

1

Prepare ingredients

10 minutes

Peel and devein the shrimp, then set aside. Finely chop the shallots, mince the garlic, grate the turmeric, and bruise the lemongrass stalks by lightly crushing them with the back of a knife.

2

Sauté aromatics

5 minutes

Heat cooking oil in a large skillet over medium heat. Add shallots and garlic, sautéing until fragrant and lightly golden, about 3-4 minutes. Stir in grated turmeric and sliced chili if using, cooking for another minute to release their smoky notes.

3

Simmer with coconut milk

10 minutes

Pour in coconut milk and water, then add bruised lemongrass. Bring to a gentle simmer, stirring occasionally. Let it cook for 10 minutes to allow the flavors to meld and the sauce to thicken slightly.

4

Cook shrimp

7 minutes

Add shrimp to the skillet, ensuring they are submerged in the sauce. Cook for 5-7 minutes until the shrimp turn pink and are cooked through. Season with salt and sugar, adjusting to taste.

5

Serve

3 minutes

Remove from heat and discard lemongrass stalks. Garnish with chopped cilantro and serve hot with lime wedges on the side, ideally accompanied by steamed rice.

Equipment

  • Large skillet or wok
  • Wooden spoon
  • Sharp knife
  • Cutting board

Nutrition facts

360 kcal
Calories
25 g
Protein
10 g
Carbohydrates
22 g
Fat
2 g
Fiber
450 mg
Sodium

Tips

  • For a deeper, peanutty undertone, toast a tablespoon of crushed peanuts in the oil before adding aromatics, then remove them before proceeding. Keep the heat low when simmering coconut milk to prevent it from curdling, a gentle bubble is key. Use fresh turmeric if available—it adds a vibrant color and earthy flavor that dried powder can't match. This dish tastes even better the next day as the flavors continue to develop, so consider making it ahead for meals.

Serving suggestions

  • Serve with steamed jasmine rice or coconut rice to soak up the creamy sauce. Pair with a simple cucumber salad or stir-fried vegetables like kangkung (water spinach) for a balanced meal.
  • For.
  • For a traditional touch, enjoy with a side of sambal belacan for extra heat.
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Farid Rahman

Recipe by

Farid Rahman

Specialises in Malaysian cuisine

Farid is a satay master. He uses a secret peanut sauce recipe that he will take to his grave.

Describe yourself in three words: Secretive, smoky, peanutty.