Title: Udang Masak Merah (Red Shrimp)
Categories: Indonesian
Yield: 5 Servings

2 lb Freshwater prawns
2 ts Salt
1/2 ts Pepper
2 ts Cornstarch
1 1/2 c Sunflower oil
10 Dried chillies; soaked, or
-to taste
12 Shallot; chopped
8 Cloves garlic; crushed
2 ts Laos; (galangal powder)
1 Inch square dried shrimp;
-(trassie)
4 md 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 on Mar 7, 1998