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Before you jump to Prawn Umai recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be A Chore.
Healthy eating is nowadays a good deal more popular than in the past and rightfully so. The overall economy is affected by the number of people who are dealing with health problems such as hypertension, which is directly linked to poor eating habits. While we’re always being counseled to follow healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not healthy for us. People typically think that healthy diets call for much work and will significantly change how they live and eat. Contrary to that information, people can modify their eating habits for the better by implementing some modest changes.
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Obviously, it’s not difficult to start integrating healthy eating into your daily routine.
We hope you got benefit from reading it, now let’s go back to prawn umai recipe. You can have prawn umai using 10 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to cook Prawn Umai:
- Get 250 grams Fresh Prawn (de-shelled and de-veined)
- Get 1 cup Lime Juice (Calamansi)
- Take 1 tablespoon Vinegar
- Prepare 1 Tomato (Sliced into 4)
- You need 4 cloves Garlic
- Prepare 1 Onion (Sliced finely)
- Provide 5 Shallots
- Take 2 Inches Ginger (Sliced finely)
- Get Chillies (Sliced finely)
- You need Salt and Sugar
Steps to make Prawn Umai:
- Clean the prawn thoroughly.
- Pour the lime juice and vinegar over the prawn and mixed thoroughly. Add more lime juice if necessary.
- Add the rest of the ingredient and season to taste. Put in refrigerator for at least half an hour for the flavour of the seasoning and ginger to be infused in the umai.
Few types of fish can be used to prepare Umai, but the most common one is this 'Empirang'. Umai is a local delicacy from Sarawak (raw fish salad). It is traditionally made with fish or prawns. This is another version of the famous Fish Umai, which is the Prawn Umai. The ingredient shall still be the same, except that the need to use more lime juice compare to the Fish Umai in order for it to be cooked thoroughly and safe for consumption.
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