“Udang laut” translates to “sea prawns” in English. It refers to various species of prawns or shrimp that are harvested from the sea. Malaysia is surrounded by the ocean, providing access to a diverse range of seafood, including different types of udang laut.

Sea prawns are a popular and integral part of Malaysian cuisine, featuring prominently in various dishes. They are known for their sweet and succulent meat. Udang laut can be prepared in numerous ways, including grilling, frying, boiling, or being used in curries, stir-fries, and soups.

Some popular Malaysian dishes that feature udang laut include “udang masak lemak” (prawns cooked in coconut milk), “udang sambal” (prawns in chili paste), and “udang goreng tepung” (deep-fried prawns in batter). These dishes showcase the versatility of sea prawns and their ability to absorb the flavors of different spices and seasonings.

Udang laut is often enjoyed as part of a meal with rice or as a side dish, contributing to the rich and diverse seafood offerings in Malaysian culinary traditions.