Udang Peratal Recipe: A Delicious Malaysian Seafood Delight
Udang Peratal is a popular Malaysian dish known for its rich, spicy, and slightly sweet flavor profile. This recipe will guide you through creating this delicious seafood delight at home, perfect for a family dinner or a special occasion. Let's dive in!
Ingredients You'll Need:
This recipe serves approximately 4 people. Adjust quantities accordingly if you need to serve more or fewer.
- 1 kg fresh prawns (udang), peeled and deveined. Ensure they are cleaned thoroughly. Larger prawns will require a slightly longer cooking time.
- 5-6 shallots (bawang merah), thinly sliced. The shallot is key to the flavor of this dish.
- 3-4 cloves garlic (bawang putih), minced. Fresh garlic offers the best flavor.
- 2-3 red chilies (cili merah), finely chopped. Adjust to your preferred spice level. More chili means more heat!
- 1 inch ginger (halia), finely grated. Ginger adds a warm and slightly spicy undertone.
- 2 tablespoons shrimp paste (belacan), pounded. This is a crucial ingredient for the authentic Peratal taste – use sparingly initially, as its flavor is intense.
- 3 tablespoons tamarind paste (asam keping), dissolved in ½ cup water. Tamarind adds that vital sourness to balance the spices.
- 2 tablespoons sugar (gula), or to taste. Adjust sweetness depending on your preference and the sweetness of the tamarind paste.
- 2 tablespoons fish sauce (sos ikan), or to taste. This enhances the savory element.
- 2 tablespoons cooking oil (minyak masak), or more as needed.
- 1 cup of water
Step-by-Step Cooking Instructions:
-
Prepare the Paste: In a mortar and pestle (or a food processor), combine the shallots, garlic, chilies, ginger, and shrimp paste. Pound or blend until it forms a smooth paste. The texture of the paste is crucial for a well-balanced flavor.
-
Sauté the Paste: Heat the cooking oil in a wok or large pan over medium heat. Add the paste and sauté for about 5-7 minutes, or until fragrant and the oil starts to separate. Be careful not to burn the paste. This step is key to unlocking the delicious aroma of the spices.
-
Add the Prawns: Add the prawns to the pan and stir-fry for about 3-5 minutes, until they turn pink and opaque. Don't overcook them; they should still be juicy.
-
Simmer in Tamarind Gravy: Pour in the tamarind juice, sugar, fish sauce, and water. Bring the mixture to a simmer. Allow it to cook for another 5-7 minutes, allowing the sauce to reduce and thicken slightly, coating the prawns beautifully.
-
Taste and Adjust: Taste the dish and adjust the seasoning to your preference. You might need to add more sugar, fish sauce, or chilies, depending on your taste.
-
Serve Hot: Serve the Udang Peratal hot with steamed rice. Garnish with extra chilies (optional) for an extra kick!
Tips for the Perfect Udang Peratal:
- Freshness is Key: Use the freshest prawns possible for the best flavor and texture.
- Don't Overcook the Prawns: Overcooked prawns become rubbery. Cook them just until they are pink and opaque.
- Adjust the Spice Level: Adjust the amount of chilies according to your spice preference.
- Balance the Flavors: Ensure a balance of sweet, sour, spicy, and salty flavors for the most delicious result.
This Udang Peratal recipe is sure to impress your family and friends. Enjoy the delicious flavors of Malaysian cuisine! Remember to share your culinary creations using #UdangPeratal and tag your foodie friends! Selamat Mencuba!
