So this month , if you are feeling dampened by the snow or a dull rainy day , wile away the afternoon blues and lift your spirits with a batch of these ..... If you can add an open fire ... Highbank Orchard Honeyed Cider.... a pretty shaggy dog , a super model or a handsome rugged man ... so much the better . This is immediate gratification on so many levels !!!!!!!!!!!!!!
The same rub was used for both the Cumi Cumi Goreng ( crispy marinated Squid ) and Udang Goreng ( crispy fried whole black tiger prawns ).
You can use peeled Prawns but here Kevin prefers to keep them in their shells.
If using Squid , first score the flesh in an X crossed pattern.
- 1 tbsp of shrimp paste
- 10 grms of fresh turmeric
- 30 grms of garlic
- 30 grms of ginger
- 10 red chillies ( de-seeded )
- 100grms of plain flour & 100 grms of rice flour( for dusting )
Roast the shrimp paste under a grill or in the oven at 150 for 20 -30 mins until dry.
This will remove all moisture and any impurities.
Alternatively , dry roast in a dry non stick pan on low heat for 10 -15 mins , stirring continuously to avoid sticking or burning .
Set aside to cool .
Blitz in a food processor with the rest of the ingredients and strain the excess liquid.
Chill until needed.
NB : This will keep in the fridge for up to two weeks in a sterilised jar
Chameleon Restaurant, lower fownes street, Temple bar, Dublin 2 .