Many consumers and restaurants use the terms ?shrimp? and ?prawns? interchangeably. As a matter of fact, they are both “udang” in Bahasa Indonesia.
Out of confusion, people generally distinguish between shrimp and prawns on the basis of size. Prawns are considered to be larger, while shrimp are smaller. That’s not always true since prawns can be small and shrimp can be large. Physically they look very similar but there is one sure way to distinguish them. In shrimps the side plate of the second segment of the abdomen overlaps the segments in front and behind. Prawns have all the abdominal side plates overlapping tile-like from the front.
- 300 gr prawns, shelled and deveined but keep the tails intact
- 1 onion, sliced
- 6 cloves garlic, smashed
- 1 cm ginger, bruised
- 3 tbs oyster sauce
- 2 tbs kecap manis (sweet soy sauce)
- 2 tbs ebi rebon (dried tiny shrimp), ground to powder
- 1 tbs ground black pepper
- 2 green bell peppers, sliced
- 2 scallions, sliced
- 2 tbs margarine
- salt to taste
- vegetable oil for deep frying
- Preheat oil, deep fry prawns until half done. Remove and drain on a strainer.
- Melt margarine, saute onion and garlic until fragrant.
- Add slices of green bell peppers and scallions. Stir fry for a minute or two.
- Add kecap manis, oyster sauce, ebi rebon, salt and black pepper. Stir in the prawns.Whisk through. Continue cooking for a few minutes.
- Remove and serve.