Umai is a traditional raw seafood dish from Sarawak.
Commonly prepared by the Melanau people living along the coast, it is often made with fish but prawns are just as popular.
It is Sarawak’s answer to ceviche, a dish where the seafood is “cooked” in acid – typically lime juice – and combined with aromatics to create a refreshing, and tangy dish.
This quick-curing preparation requires no heat and relies on the freshness of its ingredients.
However, unsanitary preparation may lead to illness.
The American Dietetic Association has urged pregnant women to avoid ceviche due to the possible health risks from improper preparation.
If raw seafood is an issue for your guests, you can blanch the prawns very briefly before marinating.
Umai is Sarawak’s traditional dish popular during festivities like Gawai Dayak. — Photos: ARIQ HIDAYAT/The Star
In Sarawak, umai is especially popular during festivities like Gawai Dayak.
Celebrated on June 1 and 2, Gawai marks the end of the harvest season and the beginning of a new farming cycle.
As families prepare a wide spread of dishes to share with guests, umai is often part of the celebration because it is easy to prepare in large quantities.
It can also be made ahead of time and is best enjoyed communally.
Umai also showcases the region’s prized ingredients, including Sarawak black pepper.
Known for its strong aroma, complex flavour and bright heat, Sarawak black pepper gives umai an extra layer of depth.
It cuts through the lime juice and raw onions with a warm, lingering spice.
For an extra layer of fragrance, add a small amount of julienned calamansi rind into the cured prawns.
The zest brings out the floral, slightly bitter notes of the fruit and enhances the overall citrus profile.
Use sparingly, as the rind is potent and can easily overpower if overdone.
Ingredients for a refreshing, tangy ‘umai’.
Prawn umai
Ingredients
500g medium-sized prawns, shelled
400g calamansi limes
1 tsp salt to taste
1 tsp black pepper to taste
1 tsp sugar to taste
100g shallots, finely sliced
150g red onion, finely sliced
60g young ginger, finely julienned
50g red chillies, finely sliced
Garnish
50g coriander, roughly chopped
40g peanuts, roasted, dehusked and lightly crushed
Calamansi lime halves
Directions
Cut calamansi limes in half and squeeze out the juice. It should yield about ¾ cup of juice.
Finely julienne the rind of about five pieces of half calamansi rinds and set aside.
Slice each prawn in half lengthwise and remove the guts. Rinse under cold water and pat dry with a paper towel.
Place prawns in a non-metallic bowl.
Add the calamansi lime juice and mix well.
Let it sit in the refrigerator for 30 to 45 minutes until the prawns turn opaque.
Add salt, pepper and sugar to the prawns. Mix gently.
Stir in the shallots, red onion, ginger, calamansi rind, and red chillies.
Toss the mixture gently until evenly combined.
Adjust the seasoning to your preference, adding more salt, pepper or lime juice as needed.
Transfer to a serving plate or shallow bowl.
Garnish with chopped coriander, crushed peanuts, and extra lime halves.
Serve prawn umai chilled. It can be eaten on its own, with rice or with keropok.
It works well as a starter or side dish, especially in warm weather or during festive gatherings.
More photos
Dehusk roasted peanuts before crushing them.
Squeeze out ¾ cup of calamansi lime juice.
Split prawns lengthwise and clean the guts.
Mix the calamansi juice into the prawns. Let it sit in the fridge for 30 to 45 minutes.
Add chopped coriander to the cured prawns.
Toss the ingredients together until combined.
