I love my Udang Masak Lemak Cili Api thick and creamy. If you’re the same, this is the recipe to try. Juicy prawns are cooked in a spicy coconut milk broth with fresh turmeric, lemongrass and cili padi – all the classic flavours of a true Malaysian masak lemak.
This recipe is so easy to make at home. No complicated steps, no long list of ingredients… just simple, comforting, kampung-style goodness. Perfect for days when you want something quick but still super delicious and satisfying. Pair it with hot rice for the ultimate comfort meal.
INGREDIENTS (SERVES APPROX. 8 PAX)
- 1 Kg Fresh Prawns (Cleaned and de-veined with shells retained)
- 2 sticks fresh lemongrass (Lightly Smashed using a Pestle/Wooden Spatula)
- 600ml Fresh Coconut Milk
- 200ml Coconut Cream (I use the brand Kara)
- 2 Pcs Tamarind Slices (Asam Keping/Gelugur)
- 2 Sheets Fresh Turmeric Leaves (Very Thinly Sliced) – Optional
- Salt and Sugar to Taste
To Blend:
- 15-20 Cloves of Garlic
- 8-10 Pieces Birds Eye Chili
- 2-3 inch Fresh Turmeric
HOW TO MAKE IT
- Using a blender, blend all the items under ‘To Blend’ with a tiny bit of water until a spicy turmeric paste is formed. You can also use a pestle and mortar if you don’t have a blender.
- In a pot, heat 1/4 cup cooking oil and pour in the spicy turmeric paste. Sauté for 5 minutes or until fragrant.
- Toss in lightly smashed lemongrass and saute for another 2-3 minutes.
- Pour in coconut milk and coconut cream and tamarind slices. Season with salt and sugar and let it simmer for 5-7 minutes or until the spicy coconut milk broth has slightly thickened.
- Toss in fresh prawns and thinly sliced fresh turmeric leaves. Let it simmer until prawns have cooked.
Watch the recipe video HERE.
FAQ
- How spicy is this dish?
It really depends on the number of cili padi you use! You can always start with fewer and add more later. If you want the heat without crying, remove the seeds too. - Can I use frozen prawns?
Yes, totally. Just make sure to thaw and pat them dry first so the broth doesn’t get watered down. - Why do you use a mix of coconut cream and coconut milk?
Because I don’t add any water as some recipes do – this keeps the broth thick and creamy without getting diluted. The coconut cream gives richness, while the fresh coconut milk helps balance the texture so it’s still smooth and not overly heavy. - Can I substitute fresh turmeric with something else?
Fresh turmeric gives the best colour and that classic masak lemak flavour, but if you can’t find it, you can use turmeric powder – start with 1 teaspoon and adjust to taste. - What can I use instead of tamarind slices?
You can swap with tamarind paste – just a small amount (about ½–1 teaspoon, diluted with a bit of coconut milk before adding). If you’re really stuck, a tiny squeeze of lime at the end works too, but tamarind definitely gives the best authentic tang. - What’s the function of turmeric leaves?
Turmeric leaves add a subtle herbal/fragrant aroma and a slightly earthy flavour that’s very kampung-style. It’s optional – your masak lemak will still be delicious without it but if you have it, definitely throw one in for that extra traditional touch. - Can I replace prawns with other protein?
Yes! This base works great with fish, squid, chicken or even beef. - Can I make this ahead of time?
You can make the spicy coconut milk broth ahead, but prawns cook fast — so best to add them just before serving to avoid overcooking the prawns. - How do I store leftovers?
Pop it into an airtight container and refrigerate up to 2 days. It freezes well for up to 2 weeks too. To consume, just reheat on low heat and give it a gentle stir. Add a splash of coconut milk if it gets too thick.
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