This is the Udang Galah or big head prawns which are reared. The real good ones are of course found naturally in the Perak River or other big rivers. This prawn is not to be confused with Tiger Prawns which has stripes and blackish in colour and minus the huge, menacing claws. I bought them from the hypermarket and has no confidence that they will taste good even.
However, they turned out surprisingly sweet and firm. The heads are filled with lots of roes too.
What I did to them is :
Pour in a generous amount of Shao Hsing Wine
Slice some gingers
Flavour with salt and pepper
Steam them until almost cook (the shells will turn red). Add in one beaten egg WHITE (only) and remove from heat when egg turns white/opaque. The egg white will make the sweet gravy extra smooth.
They taste very ‘expensive’ like those served in Chinese restaurants. Do add some coriander leaves or spring onions if you like.