Loving you…

Many people love to eat prawns despite all that have been said about them being not that good for health and there must be a thousand and one ways to cook prawns, for instance the nyonya favourite – the assam prawns or the Chinese-style butter prawns or drunken prawns. However, I remember that my mother used to cook them in soy sauce and every time when we had prawns, it would be a real delightful treat for the family.

I don’t know how much they cost then but today, these udang galah (freshwater prawns) are by no means cheap…

Udang galah

Such big ones are RM32 a kilo but when I bought them that day, the lady gave me a RM2 discount and charged me RM30, not that it made a whole lot of difference. I counted and there were 15 altogether so I guess it worked out to RM2.00 each.

Well, to cook it the way my mum used to, you will need a few slices of ginger, that’s all…

Soy sauce prawns - ingredients

The chillies are optional – we never had that when we were kids as we were not used to spicy stuff at the time.

Heat one tablespoon of sesame oil in the wok and add the ginger. Once they turn a little brown, throw in the chillies and the prawns. Pour in some soy sauce (around three or four tablespoons) and sprinkle a tablespoon of sugar over the prawns. You may want to add some traditional Foochow red wine, around three tablespoons of that…which I did and add a little bit of water and stir to mix everything thoroughly. Once the prawns have turned red and have curled up, that is an indication that they are cooked…but allow it to simmer for a while till much of the sauce has evaporated so that you will have a richer and thicker gravy.

The dish is ready to be served…

Soy sauce prawns

That day, when I cooked these prawns, I also fried some midin (wild fern) with sambal udang kering (dried prawns), the same way many people would fry kangkong or sweet potato leaves…

Fried midin with sambal hay bee

That certainly was a delightful dinner but at those prices, we would not be having this very often, of that I am pretty certain.