These are Udang Galah or I called it big head prawns. Normally bluish in color and reared in fresh water.
Saw these at one of the wet market at Puchong here. Not a very common sight at the market here in KL. I had these prawns at a small town named Tanjung Tualang, Perak. Without thinking much, I quickly grab some to cook at home. 300g for RM10.
The heads are filled with lots of roes and some even carrying a lot of eggs under their stomach.
Love it especially in steamed style. The prawn flesh is firm, springy and sweet. Here's the recipe for Steamed Fresh Water Prawns.
Ingredients : (serves 2)
300g Prawns (11 pcs)
1 Egg White only - add in 2 tbsp water & lightly beaten
2 tbsp Ginger - julienned
1 spring onions
Marinade:
1 1/2 tbsp Chinese Cooking Wine
pinch of salt & sugar
dash of pepper
Sauce : (mix together)
1 1/2 tbsp Light Soy Sauce
1 1/2 tbsp Water
1/4 tsp Sugar
Step by step:
1. Rinse prawns & using a pair of scissors, cut away the eyes & rostrum (part of the head where the sharp edges is). Just one cut behind the eyes will do. Then, use a toothpick to dig out the sand bag on the top of the head, something dark brown in color.
2. Marinade prawns for at least 30 mins. You can keep in the fridge while marinating.
3. Cut white part of spring onions and ginger & lay on the base of the plate suitable for steaming.
4. Then, arrange prawns on top & pour in the marinating sauce as well. Sprinkle some ginger on top.
5. Steam prawns over rapid boiling water for 5 mins.
6. Then open cover & pour in egg whites mixture on the surface. Cover back the lid & continue steam for another 5 mins.
7. After that turn off heat & do not open the lid. Leave the prawns in the covered wok for another 2 mins.
8. Meanwhile, in a small pan, heat up the sauce will boiling. Then remove from heat & pour over on the prawns.
9. Garnish with spring onions.
This will definitely make you cook again especially for prawn lovers.