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.
- 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 )
Prepared the Prawns , cut down the spine with a sharp knife or kitchen scissors through the shells and a little of the flesh,
Remove the grey vein.
Rinse , pat dry and rub the exposed flesh with the marinade.
Chill overnight or for a few hrs to allow the flavours to develop.
Dust each prawn with the flour mix.
Deep fry until just cooked and they have turned pink . ( about 2-3 mins depending on size ).
Drain well , season with salt and serve with a slice of lime....DELISH
Chameleon Restaurant, lower fownes street, Temple bar, Dublin 2 .