Thursday, August 4, 2011

Umai Udang

Prawn Umai

Umai Udang

This is another version of the famous Fish Umai, which is the Prawn Umai. The ingredient shall still be the same, except that I have noted that I need to use more lime juice compare to the Fish Umai in order for it to be cooked thoroughly and safe for consumption. As usual, use the freshest seafood that you can find.

For this Prawn Umai, I used the most basic ingredient for umai.

250gm prawn (de-shelled and de-veined)
1 cup of lime juice
1 Onion (sliced finely)
1 Shallot (pounded)
3cm Ginger (sliced finely)
1/2 Red Chillies(sliced finely)
1 Bird Eye's chillies or to suit(sliced finely)
Salt and sugar to taste

1. Clean the prawn thoroughly. Towel dry.
2. Pour the lime juice over the prawn and mixed thoroughly.
3. Check whether the prawn is cooked. Add more lime juice and keep in refrigerator if necessary.
4. Add the rest of the ingredient and season to taste. Put back in refrigerator for at least half an hour for the flavour of the seasoning and ginger to be infused in the umai.
5. Serve cold.

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