udang masak merah (red shrimp)

5 Servings
2 pounds Freshwater prawns
2 teaspoons Salt
½ teaspoon Pepper
2 teaspoons Cornstarch
1½ cup Sunflower oil
10  Dried chillies; soaked, or to taste
12  Shallot; chopped
Cloves garlic; crushed
2 teaspoons Laos; (galangal powder)
Inch square dried shrimp; (trassie)
4 mediums Fresh tomato; quartered
  Salt and pepper and sugar; to taste

Clean the prawns and trim off sharp ends of feelers and legs. Leave the shells intact. Marinade the prawns with salt, pepper and the cornstarch for about 30 minutes. Heat the oil in a wok, and fry the next 5 ingredients over low heat until fragrant. Throw in the prowns, increasing the heat simultaneously. Stir-fry the prawns, then add the tomatoes. Add a little water if necessar. Add salt, pepper and sugar to taste. When the prawns turn bright red, they are cooked.

Recipe by: Let's Go Dutch

Posted to MC-Recipe Digest by Carol H <chussey@...> on Mar 7, 1998

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