Udang Galah Masak Lemak Terung

Last week, I went for Giant Fresh Water Prawn (Udang Galah) fishing at Serom, Johor with my dad. It was my first time after 2 years. With my dad’s Suzuki 2hp engine and a boat rented from Mr Rosli(only RM10 per day) just enough to take us to several ‘lubuk’ between Serom and Jorak of Muar River, Johor. ‘Lubuk’which means the deepest parts of rivers with plenty of fish and prawn.

Udang Masak Lemak

Fresh Udang Galah

‘Udang Galah also known as Macrobrachium rosenbergii, is a species of freshwater shrimp (not a prawn in terms of phylogeny, although colloquially "prawn" can refer to freshwater shrimp or true prawns) native to theIndo-Pacific and northern Australia. This species (as well as other Macrobrachium) is commercially important for its value as a food source.’ - Wikipedia.


The fishing trip was successfully organised by my dad and end with my mom finest cook of Udang Galah Masak Lemak Terung(Brinjal). Please find recipe below for you to try:

INGREDIENTS:
½ kg of fresh Udang Galah
2 Brinjal (also known as aubergine or eggplant) cut into two or four.
400ml of coconut milk
3-5 red chillies*
¾ inch of fresh turmeric*
2 cloves of garlic*
6-8 shallots*
1 stalk of lemon grass
2 tablespoons of cooking oil
Salt to taste.
HOW TO:
In mortar & pestle or food processor, grind the asterisk (*) ingredients above into fine paste. Heat up 2 tablespoons of cooking oil in a bowl and fry ground paste earlier together with lemon grass until fragrant (1-2 minutes). Add brinjal and coconut milk. Stir to boil and add Udang Galah and reduce heat to simmer. Add salt to taste and wait until Udang Galah turn red before served.