Udang masak merah (red shrimp)
5 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 | |
| 8 | Cloves garlic; crushed | |
| 2 | teaspoons | Laos; (galangal powder) |
| 1 | Inch square dried shrimp; (trassie) | |
| 4 | mediums | Fresh tomato; quartered |
| Salt and pepper and sugar; to taste | ||
Directions
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