Masak Lemak Cili Api Udang — Johor Style

Kak Rina's fiery yellow coconut curry with fresh prawns, the way they make it in Johor. Masak lemak uses cili padi (bird's eye chilli) not cili kering — so the heat is clean and sharp, not smoky. The turmeric gives a brilliant yellow colour.

🥘 Ingredients

• Fresh large prawns, thick coconut milk, cili padi (bird's eye chillies), fresh turmeric, lemongrass, galangal, daun kesum (Vietnamese mint). No oil needed — the coconut milk provides all the fat. The rempah is not fried first — it simmers directly in the coconut milk.

👨‍🍳 Steps

1. Step 1: Blend cili padi, turmeric, and shallots with a splash of water into a fine paste. Step 2: Combine coconut milk (both thin and thick), blended paste, lemongrass, galangal, and daun kesum stalks in a pot. Step 3: Bring to a GENTLE simmer — never boil coconut milk hard or it splits...

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