Monday, July 27, 2015

Udang Masak Merah 香辣红番茄虾

This Udang Masak Merah ( Spicy tomato prawns) recipe was featured in Y3K magazine . And now i would like to record this recipe in my blog too.

I just modified from my old Ayam Masak Merah recipe into this Udang Masak Merah which i changed chicken to prawn. Love the gravy of this dish, a bit spicy, sour, savoury and sweet, can have more rice !

Udang Masak Merah 香辣红番茄虾

500g fresh prawns, clean and snip off the sharp points, leave shell intact
3/4tsp turmeric powder
1/2tsp salt

1 lemongrass, sliced
A small knob of blue ginger / lengkuas
A small knob of ginger
6 dried red chillies, trim and soak in water for half hour
3 garlic, sliced
4 shallots, sliced

1 tomato, chopped
1 onion, sliced

5tbsp tomato ketchup
1tsp oyster sauce
Salt to taste
Sugar to taste

Oil for deep frying
Kaffir lime leaves, julienne, for garnishing

1.     Blend lemongrass, blue ginger, ginger, dried chillies, garlic, shallot with little water till fine paste, set aside.
2.     Marinate prawns with turmeric powder and salt for 30mins.
3.     Heat oil over a wok and deep fry prawns till cooked. Dish out.
4.     Retain 3tbsp of deep fried oil in the same wok, add in blended paste and sauté till aroma (takes about 10-15mins).
5.     Put in chopped tomato, onions, tomato ketchup, oyster sauce and some water, cook for few minutes. Season with salt and sugar.
6.     Return deep fried prawns and mix with the gravy, cook for 1min.
7.      Dish out, garnish with Kaffir lime leaves and serve hot.

Recipe by Sonia aka Nasi Lemak Lover


I may not be able to respond to all of your comment individually due to time constraint, but I do appreciate for every comment left by all of you. Thanks for visiting!
Please identify yourself if you are under Anonymous so I know how to address you.

Note: Only a member of this blog may post a comment.