Seafood

A beloved Malaysian snack, these crispy fried prawns are coated in a seasoned flour batter and deep-fried to golden perfection. They are typically served with a spicy chili sauce or mayonnaise.

Prawns (medium-sized, peeled and deveined) · All-purpose flour · Rice flour · Cornstarch

A spicier variation of Udang Masak Asam, incorporating more chili and a richer spice paste, often found in Indonesian and Southern Malaysian cuisine.

Prawns · Tamarind paste · Shallots · Garlic

A simplified and faster version of Udang Masak Asam, perfect for weeknight meals, using readily available ingredients without compromising too much on flavor.

Prawns · Tamarind paste · Garlic · Ginger

A classic Malaysian dish featuring succulent prawns stir-fried in a tangy and slightly sweet tamarind sauce with aromatic spices and vegetables.

Prawns · Tamarind paste · Shallots · Garlic

A creative fusion that blends the core concept of Udang Masak Cili with Thai flavors. This version incorporates lemongrass and lime for a brighter, more aromatic, and tangier profile, offering a refreshing take on the classic.

Prawns · Dried chilies · Garlic · Lemongrass

A simplified and quicker version of the classic Udang Masak Cili, using readily available chili paste and fewer aromatics. Perfect for a weeknight meal, it still delivers a satisfying spicy and savory kick.

Prawns · Chili paste (sambal oelek or similar) · Garlic · Onion

A classic Malaysian dish featuring succulent prawns stir-fried in a rich, spicy, and slightly sweet chili sauce. This authentic version balances heat from chilies with aromatics and a touch of tamarind for a vibrant flavor profile.

Prawns · Dried chilies · Shallots · Garlic

A Nyonya-inspired variation of Udang Masak Sambal, featuring a richer, more complex flavor profile with the addition of ingredients like candlenuts and a touch of sweetness from palm sugar, characteristic of Peranakan cuisine.

Large Shrimp · Dried Red Chilies · Shallots · Garlic cloves

A faster, simplified version of Udang Masak Sambal, perfect for weeknights. It uses readily available chili paste and fewer aromatics while still delivering a punchy, spicy flavor.

Shrimp · Sambal Oelek (chili paste) · Garlic cloves · Onion

A classic Indonesian dish featuring succulent shrimp stir-fried in a rich and spicy sambal sauce. This authentic version highlights the vibrant flavors of chili, garlic, and shallots, creating a beloved staple.

Shrimp · Red chilies · Shallots · Garlic cloves

A creative twist on Udang Kam Heong, incorporating the savory depth of fermented black beans (tau cheo) into the classic fragrant sauce, adding a unique umami dimension.

Prawns · Dried shrimp · Shallots · Garlic

A simplified version of Udang Kam Heong, this recipe uses pre-ground dried shrimp powder and fewer aromatics for a faster preparation without sacrificing too much of the signature fragrant flavor.

Prawns · Dried shrimp powder · Garlic · Fresh chili

A classic Malaysian stir-fried prawn dish, 'Kam Heong' translates to 'fragrant dried' and refers to the aromatic, savory sauce made with dried shrimp, curry leaves, and chili. This version focuses on authentic flavors and textures.

Prawns · Dried shrimp · Shallots · Garlic

A creative twist on Udang Nestum, this version incorporates crispy breakfast cereal for added texture and a unique flavor profile, along with a touch of spice from chili padi. It offers a delightful crunch and a complex sweet, savory, and spicy taste.

Jumbo prawns, peeled and deveined · Butter · Evaporated milk · Curry leaves

A simplified version of the classic Udang Nestum, perfect for weeknight meals. This recipe uses fewer ingredients and a quicker cooking method while retaining the essential creamy butter and curry leaf flavors.

Medium prawns, peeled and deveined · Butter · Milk · Curry leaves

A beloved Malaysian Chinese dish featuring succulent prawns coated in a rich, creamy, and slightly sweet butter sauce, infused with the fragrant aroma of curry leaves and chili. This classic version emphasizes the crispy texture of the prawns and the lusciousness of the butter sauce.

Large prawns, peeled and deveined · Butter · Evaporated milk · Curry leaves

A flavorful twist on Udang Goreng Butter, incorporating the aromatic essence of curry leaves and a more pronounced chili heat for a delightful spicy kick. This version adds complexity and a regional flair.

Large prawns, peeled and deveined · Unsalted butter · Garlic, minced · Bird's eye chilies, thinly sliced

A simplified version of the classic, this recipe uses fewer ingredients and a quicker cooking time, perfect for a weeknight meal while still capturing the essential buttery, savory flavor.

Medium prawns, peeled and deveined · Butter · Garlic powder · Soy sauce

A beloved Indonesian dish featuring succulent prawns coated in a rich, savory, and slightly sweet butter sauce, often with hints of garlic and chili. This classic version focuses on fresh ingredients and balanced flavors.

Large prawns, peeled and deveined · Unsalted butter · Garlic, minced · Bird's eye chilies, thinly sliced (optional)

A richer, creamier variation of Udang Sambal Petai, this version incorporates coconut milk into the sambal base, adding a subtle sweetness and velvety texture that complements the spicy kick and the unique flavor of petai.

Shrimp · Petai beans · Shallots · Garlic