Name: Udang Masak Merah (Red Shrimp)
Ingredients: 2 lb Freshwater prawns; 2 ts Salt; 1/2 ts Pepper; 2 ts Cornstarch; 1 1/2 c Sunflower oil; 10 Dried chillies; soaked, or to taste; 12 Shallot; chopped; 8 Cloves garlic; crushed; 2 ts Laos; (galangal powder); 1 Inch square dried shrimp; (trassie); 4 md Fresh tomato; quartered; Salt and pepper and sugar; to taste

Our hopelessness and our helplessness are no barrier to (God’s) work. Indeed our utter incapacity is often the prop He delights to use for His next act… We are facing one of the principles of Yahweh’s modus operandi. When His people are without strength, without resources, without hope, without human gimmicks – then He loves to stretch forth His hand from heaven. Once we see where God often begins we will understand how we may be encouraged.

Ralph Davis

CATEGORY	CUISINE	TAG	YIELD
	Indo	Indonesian	5	Servings

INGREDIENTS

2	lb	Freshwater prawns
2	ts	Salt
1/2	ts	Pepper
2	ts	Cornstarch
1 1/2	c	Sunflower oil
10		Dried chillies; soaked, or to taste
12		Shallot; chopped
8		Cloves garlic; crushed
2	ts	Laos; (galangal powder)
1		Inch square dried shrimp; (trassie)
4	md	Fresh tomato; quartered
		Salt and pepper and sugar; to taste

INSTRUCTIONS

Clean the prawns and trim off sharp ends of feelers and legs. Leave the
shells intact. Marinade the prawns with salt, pepper and the cornstarch for
about 30 minutes. Heat the oil in a wok, and fry the next 5 ingredients
over low heat until fragrant. Throw in the prowns, increasing the heat
simultaneously. Stir-fry the prawns, then add the tomatoes. Add a little
water if necessar. Add salt, pepper and sugar to taste. When the prawns
turn bright red, they are cooked.
Recipe by: Let's Go Dutch
Posted to MC-Recipe Digest by Carol H <chussey@synapse.net> on Mar 7, 1998

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