Simply Prawns!

Roger is right we had been loading ourselves with cholestrol and fat since we come back and while in KL. Tonight, I decided to go as oil free as possible. Did a boiled midin salad, grilled chicken wings and 'Gud' Prawns.

The best and nicest way to cook prawns is actually the simplest, provided that you have the freshest prawns possible. 'Gud' (Cantonese translation: throw it in the wok and cover it and let it cook) is good for fresh praws. It has no salt, no sugar, no oil, only the prawns and the prawns alone.

10 - 12 nos of big fresh prawns, cut half heads off and deveined with shells on

Sauce:
2 tbsp of maggi seasoning sauce

1/2 tbsp of light soy (something light like Camel brand will do)

1 no of fresh coriander stalk with leaves, chopped to small pieces

4-6 no of chilli padi

1 no of small garlic (optional)

1/2 of sugar
1 tbsp of water

1) Put all ingredients for sauce together. Set aside.

2) Heat up wok to the extent that you can feel the heat above the wok. No need smoky. Throw in the prawns and cover with cover. Turn heat to medium and let it cook for about 2-3 min. Turn the prawns over. 'Gud' for another 2-3 min. Prawns should be really nicely red by now. If prawns are really big. Leave for another min or so.

3) Dish out and serve with sauce.

Note:
Do not overcook. This is the hardest part cause it maybe undercooked.

If prawns are not fresh enough, it will not give the natural crunchy sweet taste of prawns, rather it will be soggy and has a fishy prawn-ish stink.

Choose prawns with firm texture, shell nicely attached and nice reddish orange colour especially the head and tail. Blackish spots indicate prawns have been left out a little too long.

Alternative: White boiled ~ Pak Sap. Which is equally health