We call this dish ‘Udang Goreng Mentega/masak Saus Inggris’. I have simplified the ingredients from my Mom’s recipes. For example, I am not using vinegar, cause worcestershire is already tangy. I omit sugar and salt for ‘kecap manis’ is already both sweet and salty. It still tastes as great (sorry Mom).
If you’re completely in a hurry, for the sauce ingredients, you can reduce them to 3: butter, kecap manis, and worcestershire sauce. Trust me, it still works..
Ingredients:
- 12 medium size prawns
- 1 tbs chinese cooking wine (shao hsing)
- 1 tsp soy sauce
For the sauce:
- 1 small onion, sliced
- 1 clove garlic, smashed
- 1 tbs butter, 1/2 tbs oil
- 2-3 tbs kecap manis (Indonesian sweet soy sauce)
- 1 tsp worcestershire sauce
- 1/3 cup water
- pinch of ground white pepper (optional, I like my food extra peppery)
Directions:
- Clean the prawns, leave the skins on for sweeter taste prawns. Trim the tails a bit, still pretty looking, but it will splatter a lot less when you run them through hot oil. Marinate prawns in cooking wine and soy sauce for 15 min.
- Heat oil in a wok, run through prawns through hot oil, just to crisp the skin. Do not fully cook them. Set aside.
- Heat up oil and butter in a wok, saute onions and garlic till fragrant. Put in all other ingredients. Put back prawns. Cook until the sauce is reduced a bit and thicken. Serve immediately.
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