Nasi Udang

by Aida Azizuddin on Thu, December 16, 2010

Prawns gives this rice a wonderful fragrance. Goes great with curries and kormas.

Prawns give an amazing sweet flavour to rice.

Serves 4 - 5 people

Good enough to eat it on it's own with a bit of sambal belacan

Foodster's Verdict

Nasi Udang


  • Preparation
    20 minutes
  • Total
    1/2 kg large prawns
    4 cups rice
    1 red onion, sliced
    5 cloves garlic, minced
    1 inch ginger, minced
    Enough oil to fry prawns in.
    1 cinnamon
    2 cardamom
    1 Tbs ghee
    1 Tbs tomato sauce
    4 cups water
    11/2 tsp salt to taste
    1 daun pandan
    1 Tbs rose water (optional)

Fry prawns in oil until they turn a little golden (not to cook).

Get rid of access prawn-scented oil until you are left with 3 Tbs. Add in the ghee.

Once hot fry garlic, ginger and onions until fragrant. Add cinnamon and cardamom.

Add in tomato sauce and stir in rice. Add back the prawns, pandan leaves, salt and water.

Close the pot and let it simmer until the rice is cooked.


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