On Monday, we stopped at a small village called Tanjung Tualang for lunch where we went to a restaurant specialising in large freshwater prawns. Outside the restaurant were large tanks filled with prawns from which mum made her selection.
Inside the restaurant we were provided with bowls of chilli sauce, lime and deep fried onions which we mixed together to form a dipping sauce for a big plate of large prawns steamed in ginger, shallots, coriander and shaoxing wine. Another plate of prawns fried with soy sauce and garlic appeared followed by stir fried choy sum and fried rice.
The prawns are not cheap by Malaysian standards at RM 85 (AUD 30) per kg but by they were probably the best prawns we had ever eaten.
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