Udang Masak Merah Recipe (Prawns in Spicy Tomato Sauce)

Prawns: Fresh seafood that should be cleaned and deveined before cooking.

Oil: Used for sautéing the aromatics and cooking the prawns.

Tomato sauce: Provides the base for the spicy tomato sauce.

Chili paste: Adds heat and depth to the sauce.

Sugar: Balances the acidity of the tomato sauce.

Salt: Enhances the overall flavor of the dish.

Onion: Adds sweetness and texture when sautéed.

Garlic: Provides a fragrant and savory base for the sauce.

When sautéing the onions and garlic, ensure they are cooked until they are golden brown and fragrant. This step is crucial as it forms the flavor base for the spicy tomato sauce. Overcooking can lead to a bitter taste, while undercooking may result in a lack of depth in flavor.

• prawns - Substitute with chicken breast: Chicken breast can provide a similar protein content and texture when cut into small pieces, making it a good alternative for those who do not consume seafood.

• oil - Substitute with coconut oil: Coconut oil adds a subtle flavor that complements the spicy and tomato elements of the dish, while also being a healthier fat option.

• tomato sauce - Substitute with crushed tomatoes: Crushed tomatoes offer a more robust and less processed tomato flavor, which can enhance the overall taste of the sauce.

• chili paste - Substitute with sriracha: Sriracha provides a similar heat level and a slight sweetness, making it a good alternative for chili paste.

• sugar - Substitute with honey: Honey adds a natural sweetness and a slight floral note that can balance the spiciness of the dish.

• salt - Substitute with soy sauce: Soy sauce adds a depth of umami flavor along with the necessary saltiness, enhancing the overall taste profile.

• onion - Substitute with shallots: Shallots offer a milder and slightly sweeter flavor compared to onions, which can add a subtle complexity to the dish.

• garlic - Substitute with ginger: Ginger provides a different but complementary flavor profile with a bit of heat and freshness, which can work well in a spicy tomato sauce.

• Allow the prawns to cool completely before storing. This prevents condensation, which can lead to soggy seafood.
• Transfer the cooled Udang Masak Merah into an airtight container. This helps maintain the freshness and prevents any unwanted odors from seeping in.
• For short-term storage, place the container in the refrigerator. The dish will stay fresh for up to 2-3 days.
• If you plan to store it for a longer period, consider freezing. Portion the prawns into smaller servings to make reheating easier.
• Use freezer-safe containers or heavy-duty freezer bags. Squeeze out as much air as possible before sealing to prevent freezer burn.
• Label the containers with the date of storage. This helps you keep track of how long the dish has been stored.
• When ready to reheat, thaw the prawns in the refrigerator overnight. This ensures even thawing and maintains the texture.
• Reheat the Udang Masak Merah in a pan over medium heat. Add a splash of water or broth to prevent the sauce from drying out.
• Stir occasionally to ensure even heating. The prawns should be heated through and the sauce should return to its original consistency.
• Avoid reheating multiple times as this can affect the texture and flavor of the prawns.

• Stovetop Method:

  1. Place a non-stick pan over medium heat.
  2. Add a splash of water or broth to the pan to prevent the prawns from drying out.
  3. Add the leftover Udang Masak Merah to the pan.
  4. Stir occasionally, ensuring the sauce is evenly heated and the prawns are warmed through, about 5-7 minutes.
  5. Serve hot with fresh rice.

• Microwave Method:

  1. Place the leftovers in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Microwave on medium power for 2-3 minutes.
  4. Stir the prawns and sauce, then microwave for an additional 1-2 minutes or until heated through.
  5. Let it sit for a minute before serving to allow the heat to distribute evenly.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftovers in an oven-safe dish and cover with foil to retain moisture.
  3. Bake for 15-20 minutes, stirring halfway through to ensure even heating.
  4. Check that the prawns are heated through before serving.

• Steaming Method:

  1. Set up a steamer and bring the water to a boil.
  2. Place the leftovers in a heatproof dish and cover with foil.
  3. Steam for about 10 minutes or until the prawns are heated through.
  4. Carefully remove the dish from the steamer and serve hot.

• Sous Vide Method:

  1. Place the leftovers in a vacuum-sealed bag or a ziplock bag using the water displacement method.
  2. Set your sous vide machine to 140°F (60°C).
  3. Submerge the bag in the water bath and heat for 30 minutes.
  4. Remove the bag from the water bath, carefully open it, and serve the prawns hot.

• Pan: A flat-bottomed cooking vessel used for sautéing the onions and garlic, and for cooking the prawns in the sauce.

• Spatula: A broad, flat, flexible tool used to stir and mix the ingredients in the pan.

• Knife: A sharp tool used for slicing the onions and mincing the garlic.

• Cutting board: A durable board on which to place the onions and garlic for cutting.

• Measuring spoons: Small spoons used to measure out the chili paste, sugar, and salt accurately.

• Measuring cup: A cup used to measure the tomato sauce.

• Bowl: A container to hold the cleaned and deveined prawns before cooking.

• Serving dish: A dish used to serve the cooked prawns in spicy tomato sauce.

• Rice cooker: An appliance used to cook rice to serve alongside the prawns.

Prep ingredients in advance: Clean and devein the prawns ahead of time to save on prep work.

Use pre-made chili paste: Opt for store-bought chili paste to cut down on cooking time.

Measure spices beforehand: Have your sugar and salt measured and ready to go.

Cook in batches: If you have a large quantity of prawns, cook them in batches to ensure even cooking.

Use a food processor: Mince the garlic and slice the onion quickly with a food processor.