• Home
  • RECIPE INDEX
  • EASY RECIPES
    • Easy Dinner
    • One-pot
    • Instant Pot
  • BY CUISINE
    • Asian Fusion
    • Chinese
    • Peranakan/Nyonya
    • CAMBODIA
    • LAOS
    • INDONESIAN
    • Indonesian Chinese
    • MALAYSIA
    • MYANMAR
    • SINGAPORE
    • Singapore Hawker Food
    • THAILAND
    • VIETNAM
  • BY COURSE
    • Breakfast
    • Dim Sum
    • Main Course
    • Soups/Stews
    • Salad
    • Sides
    • Condiments
    • Snacks
    • Desserts
  • INGREDIENTS
    • Rice & Grains
    • Noodles
    • Eggs
    • Tofu & Tempeh
    • Poultry
    • Red Meats
    • Pork
    • Seafood
  • SOURDOUGH
    • Sourdough Bread Recipes
    • Recipes Using Sourdough Discard
  • BREAD & BUNS
    • Steamed Buns
    • Bread with Yeast
    • No-Knead Bread
    • Quick Bread
  • CAKES/COOKIES/PASTRIES
    • Cakes
    • Chiffon Cakes
    • Sponge Cakes
    • Pastries
    • Cookies
    • Kue/Kueh
    • No-Bake Dessert
  • DIETARY
    • Gluten-free
    • Vegan
    • VEGETARIAN
    • CONFINEMENT
  • celebrate
    • Chinese New Year
    • Easter
    • Hari Raya
    • Dragon Boat Festival
    • Mooncake Festival
    • Thanksgiving
    • Winter Solstice
    • Christmas Cooking
    • Christmas Baking
What To Cook Today
  • ABOUT ME
    • CONTACT
  • Pantry
  • Shop
  • subscribe
  • Home
  • RECIPE INDEX
  • EASY RECIPES
    • Easy Dinner
    • One-pot
    • Instant Pot
  • BY CUISINE
    • Asian Fusion
    • Chinese
    • Peranakan/Nyonya
    • CAMBODIA
    • LAOS
    • INDONESIAN
    • Indonesian Chinese
    • MALAYSIA
    • MYANMAR
    • SINGAPORE
    • Singapore Hawker Food
    • THAILAND
    • VIETNAM
  • BY COURSE
    • Breakfast
    • Dim Sum
    • Main Course
    • Soups/Stews
    • Salad
    • Sides
    • Condiments
    • Snacks
    • Desserts
  • INGREDIENTS
    • Rice & Grains
    • Noodles
    • Eggs
    • Tofu & Tempeh
    • Poultry
    • Red Meats
    • Pork
    • Seafood
  • SOURDOUGH
    • Sourdough Bread Recipes
    • Recipes Using Sourdough Discard
  • BREAD & BUNS
    • Steamed Buns
    • Bread with Yeast
    • No-Knead Bread
    • Quick Bread
  • CAKES/COOKIES/PASTRIES
    • Cakes
    • Chiffon Cakes
    • Sponge Cakes
    • Pastries
    • Cookies
    • Kue/Kueh
    • No-Bake Dessert
  • DIETARY
    • Gluten-free
    • Vegan
    • VEGETARIAN
    • CONFINEMENT
  • celebrate
    • Chinese New Year
    • Easter
    • Hari Raya
    • Dragon Boat Festival
    • Mooncake Festival
    • Thanksgiving
    • Winter Solstice
    • Christmas Cooking
    • Christmas Baking
What To Cook Today
What To Cook Today
  • Home
  • ABOUT ME
    • CONTACT
  • SHOP
  • SUBSCRIBE
  • RECIPE INDEX
  • easy recipes
    • Easy Dinner
    • One-pot
    • Instant Pot
  • by course
    • Breakfast
    • Dim Sum
    • Main Course
    • Soups/Stews
    • Salad
    • Sides
    • Condiments
    • Snacks
    • Desserts
  • ingredients
    • Rice & Grains
    • Noodles
    • Eggs
    • Tofu & Tempeh
    • Poultry
    • Red Meats
    • Pork
    • Seafood
  • sourdough
    • Sourdough Bread Recipes
    • Recipes Using Sourdough Discard
  • bread & buns
    • Steamed Buns
    • Bread with Yeast
    • No-Knead Bread
    • Quick Bread
  • cakes/cookies/pastries
    • Cakes
    • Pastries
    • Chiffon Cakes
    • Sponge Cakes
    • Cookies
    • No-Bake Dessert
    • Kue/Kueh
  • dietary
    • Gluten-free
    • Vegan
    • VEGETARIAN
    • CONFINEMENT
  • celebrate
    • Chinese New Year
    • Easter
    • Hari Raya
    • Dragon Boat Festival
    • Mooncake Festival
    • Thanksgiving
    • Winter Solstice
    • Christmas Baking
    • Christmas Cooking

Udang Masak Lemak Cili Padi (Spicy Prawn in Coconut Milk)

written by Marvellina Published: April 8, 2022
8.2K
PIN RECIPE COMMENTS VIEW RECIPE
This post may contain affiliate links. Please read our disclosure policy.

Succulent shrimp are cooked in aromatic coconut milk broth and green beans.
Succulent shrimp are cooked in aromatic coconut milk broth and green beans.

What is udang masak lemak / gulai udang?

Udang means prawns/shrimp, masak means to cook, and lemak means fat/oil, in this context, it simply refers to the prawns being cooked in coconut milk. Coconut milk has a high fat content and that’s why it’s often called lemak in Singapore and Malaysia (for example: nasi lemak, which mainly means coconut rice because the rice is cooked in coconut milk). In Indonesia, we don’t use the term lemak in food. It is usually just called santan, which means coconut milk or sometimes a dish like this is called a gulai.

What kind of prawn to use

I suggest using large prawns with shells intact. Fresh is best, but frozen works too. The industrial term would be something like 26/30, meaning there are about 26-30 pieces of shrimp per pound.

How to make udang masak lemak

There is really not much to the step-by-step as this is a fairly easy dish to prepare
1. Put all ingredients you need to grind in a food processor and process them into a paste

2. Cut the green beans into 1-inch pieces. Bring a small pot of water to a boil. Put the green beans in and blanch for about 2-3 minutes. Discard boiling water and refresh the green beans in cold water to preserve the color. Set aside
3. Preheat a skillet over medium heat. Add oil and the spice paste you grind earlier. Saute for about 3-4 minutes or until fragrant

4. Add the coconut milk and tamarind slice and continue to stir. Control the heat so the coconut milk won’t boil over. Do not hard boil the coconut milk or it will “break” and separate. When it comes to a simmer, add the shrimp and continue to stir

5. When the shrimp is not fully cooked yet (you will see the body is not fully pink in color yet), add the blanched green beans and continue to stir until the shrimp turns all pink, showing that they are cooked through

6. Have a taste and adjust it to your liking. Serve warm as part of a multi-course meal
Succulent shrimp are cooked in aromatic coconut milk broth and green beans.

Important tips

1. As shrimp/prawn is the star ingredient here, get the best quality you can get and large shrimp works better for a recipe like this. Fresh or frozen works.
2. I blanch the green beans separately so that they maintain the nice green color and to avoid overcooking the shrimp
3. Once you put the coconut milk in, you need to keep stirring over medium heat to avoid the coconut milk from breaking and separate
4. Cook until the shrimp turns pink. Take care not to overcook the shrimp so they won’t turn tough
Succulent shrimp are cooked in aromatic coconut milk broth and green beans.

Did you make this udang masak lemak cili padi recipe?

I love it when you guys snap a photo and tag to show me what you’ve made 🙂 Simply tag me @WhatToCookToday #WhatToCookToday on Instagram and I’ll be sure to stop by and take a peek for real!
Succulent shrimp are cooked in aromatic coconut milk broth and green beans.

Succulent shrimp are cooked in aromatic coconut milk broth and green beans.

Udang Masak Lemak Cili Padi (Spicy Prawn in Coconut Milk)

Servings 4 servings
Please rate the recipe if you have tried it!
REVIEW & RATE PRINT

Ingredients

  • 500 gr large prawns with shells (26/30)
  • 2 Tbsp cooking oil
  • 300 ml coconut milk
  • 1 piece tamarind slice (asam gelugur) can substitute with 1 Tbsp vinegar or to taste
  • 200 gr green beans

Ingredients to grind:

  • 1 large purple onion
  • 5 cloves garlic
  • 2 inches turmeric
  • 1 inch ginger
  • 10 Bird's eye chili or more to taste, omit if you want to

Seasoning:

  • 2 tsp sugar
  • Salt to taste

Instructions
 

  • Put all ingredients you need to grind in a food processor and process into a paste
  • Cut the green beans into 1-inch pieces. Bring a small pot of water to a boil. Put the green beans in and blanch for about 2-3 minutes. Discard boiling water and refresh the green beans in cold water to preserve the color. Set aside
  • Preheat a skillet over medium heat. Add oil and the spice paste you grind earlier. Saute for about 3-4 minutes or until fragrant. Add the coconut milk and tamarind slice and continue to stir. Control the heat so the coconut milk won't boil over. Do not hard boil the coconut milk or it will "break" and separate. When it comes to a simmer, add the shrimp and continue to stir
  • When the shrimp is not fully cooked yet (you will see the body is not fully pink in color yet), add the blanched green beans and continue to stir until the shrimp turns all pink, showing that they are cooked through
  • Have a taste and adjust it to your liking. Serve warm as part of a multi-course meal

*Nutrition facts are just estimates and calculated using online tools*

Nutrition Facts
Udang Masak Lemak Cili Padi (Spicy Prawn in Coconut Milk)
Serving Size
 
1 serving
Amount per Serving
Calories
409
% Daily Value*
Fat
 
25
g
38
%
Saturated Fat
 
15
g
94
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
5
g
Cholesterol
 
201
mg
67
%
Sodium
 
469
mg
20
%
Potassium
 
1061
mg
30
%
Carbohydrates
 
23
g
8
%
Fiber
 
4
g
17
%
Sugar
 
11
g
12
%
Protein
 
30
g
60
%
Vitamin A
 
1417
IU
28
%
Vitamin C
 
172
mg
208
%
Calcium
 
144
mg
14
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Let me know how you like this recipe and consider rating it! Tag me @whattocooktoday I'd love to see your photos/videos on Instagram

previous post
Easy Homemade Simnel Cake (English Easter Cake)
next post
Easy Moist Classic Layered Carrot Cake with Cream Cheese Frosting

8 comments

Badab November 10, 2023 - 10:22 am

not like the original maybe 2 table spoons of sugar is too sweet

Reply
Marvellina November 11, 2023 - 10:14 pm

Please adjust the seasoning to your preference. Its not 2 tablespoons of sugar. It’s 2 Teaspoons! it’s quite a big difference and that definitely affects the taste!

Reply
Ying April 11, 2022 - 6:33 pm

Hi Marv, I would love to try this recipe, but my children can’t take spicy foods. Do you think it would still taste good if I omit the birds eye chilli in the rempah? 10 is definitely too much for them!

Reply
Marvellina April 11, 2022 - 8:33 pm

Hi Ying, oh yes, you can definitely omit the chili and it will still taste really good 🙂

Reply
equator180 April 8, 2022 - 3:16 am

In Asia 26 / 30 is the count of shrimp per kg. which is a large animal and for me at least the best choice for any dish highlighting shrimp, the yields are a bit higher than smaller shrimp and the size makes it easy to peel, Shrimp like automobiles come different manufacturers but all sort of conform to the different size categories, like you mentioning the size of shrimp, the species is also important, personally in the size mentioned I prefer a Monodon, (Black Tiger) the shell is a bit more sturdy than the usual white shrimp (vannamei) and the meat for the most part is more dense and holds it shape. Just some personal thoughts.

Reply
Marvellina April 8, 2022 - 8:29 pm

Good point! Thank you for sharing. I actually used black tiger shrimp!

Reply
Ellyna April 8, 2022 - 3:11 am

Hi. Thank you for sharing this. Is there any chilies in the recipe as I noticed the curry is rather red

Reply
Marvellina April 8, 2022 - 8:28 pm

Hello, yes, there are some chilis and the reddish color actually also because there’s turmeric.

Reply

Leave a Comment Cancel Reply

Please feel free to ask questions here or leave your comments and ratings if you have tried the recipe! Your Email address will not be published!




Save my name, email, and website in this browser for the next time I comment.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Hello! I'm Marvellina!

I’m passionate about food—especially bold, comforting Asian flavors—and I love sharing approachable recipes and creative bakes with an Asian twist. So glad you’re here! LEARN MORE...

Our Favorites

  • How To Make Soft and Fluffy Pandan Chiffon Cake (Complete Guide)

  • How to Make Basic Asian Rice Porridge (Congee)

  • Zha Jiang Mian (炸酱面) (Chinese Fried Sauce Noodles)

  • Easy Hokkien Bak Chang (Zongzi-Sticky Rice Dumplings)

  • Facebook
  • Instagram
  • Pinterest
  • Youtube

©2025 - What To Cook Today. All Rights Reserved.
Privacy & Disclosure Policy


Back To Top
  • Home
  • ABOUT ME
    • CONTACT
  • SHOP
  • SUBSCRIBE
  • RECIPE INDEX
  • easy recipes
    • Easy Dinner
    • One-pot
    • Instant Pot
  • by course
    • Breakfast
    • Dim Sum
    • Main Course
    • Soups/Stews
    • Salad
    • Sides
    • Condiments
    • Snacks
    • Desserts
  • ingredients
    • Rice & Grains
    • Noodles
    • Eggs
    • Tofu & Tempeh
    • Poultry
    • Red Meats
    • Pork
    • Seafood
  • sourdough
    • Sourdough Bread Recipes
    • Recipes Using Sourdough Discard
  • bread & buns
    • Steamed Buns
    • Bread with Yeast
    • No-Knead Bread
    • Quick Bread
  • cakes/cookies/pastries
    • Cakes
    • Pastries
    • Chiffon Cakes
    • Sponge Cakes
    • Cookies
    • No-Bake Dessert
    • Kue/Kueh
  • dietary
    • Gluten-free
    • Vegan
    • VEGETARIAN
    • CONFINEMENT
  • celebrate
    • Chinese New Year
    • Easter
    • Hari Raya
    • Dragon Boat Festival
    • Mooncake Festival
    • Thanksgiving
    • Winter Solstice
    • Christmas Baking
    • Christmas Cooking

Let me know how you like the recipe and consider rating it!

Your vote:




A rating is required
A name is required
An email is required