Umai Udang (Prawn Umai)
80% asli · Malaysian (Sarawak) Variation
A delightful variation of Umai Ikan, this version uses fresh prawns instead of fish, offering a different texture and sweetness. It retains the characteristic tangy, spicy, and peppery profile.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Large fresh prawns, peeled and deveined500g
- Lime juice120ml
- Red onions, thinly sliced2 medium
- Red chilies, thinly sliced2-3
- Sarawak black pepper (freshly ground)1.5 tsp
- Saltto taste
- Cilantro, choppeda handful
Langkah
- 1
Ensure prawns are fresh and raw. If large, you can slice them in half lengthwise.
- 2
In a glass or ceramic bowl, combine the prawns, lime juice, sliced red onions, and sliced chilies.
- 3
Season generously with freshly ground Sarawak black pepper and salt. Stir well.
- 4
Let it marinate for about 15-20 minutes. The lime juice will 'cook' the prawns, turning them pink and slightly firm.
- 5
Stir in the chopped cilantro just before serving.
- 6
Serve chilled.
