Comments on: Ulang / Freshwater Shrimp “Swimming” in Butter a la Marketman

By: Belle

Belle — Wed, 05 Mar 2008 17:54:12 +0000

butter attack! :P

By: sometime_lurker

sometime_lurker — Wed, 05 Mar 2008 05:11:29 +0000

hey, alilay, i’ve a meatless thursday! :p

i’m allergic to this so i just have to check out the pics…

By: alilay

alilay — Wed, 05 Mar 2008 02:48:54 +0000

mc, i think they call the procedure sous-vide, Hung, the recent winner of top chef always use this method of cooking. will try it on no meat friday i bought a couple of pounds of large shrimps which has a stunning blue hue, i think its farm raised though.

By: The Steak Lady

The Steak Lady — Tue, 04 Mar 2008 17:35:37 +0000

oooh, can’t wait to try this. Thanks MM! :D

By: suzette

suzette — Tue, 04 Mar 2008 13:25:17 +0000

i knew it! you poached it in butter, a substitute to lobster one of your western 5, must have food in your “last meal” :)

By: Cumin

Cumin — Tue, 04 Mar 2008 04:14:04 +0000

Beautiful pictures, great composition. The shrimps somehow remind me of curled up babies.

By: marco

marco — Mon, 03 Mar 2008 22:46:12 +0000

i usually poach shrimps in some 7-up or sprite with their skins and heads. when almost cooked, i peel them, and put them back in the 7-up solution until reduced (almost dry). then add some butter and fry for a minute. simple and delicious!

By: dhayL

dhayL — Mon, 03 Mar 2008 21:54:34 +0000

Same thing happened to me the first time I cooked ulang, they’re a bit overcooked. I did include the heads when I sauted them in garlic and butter, I cooked them a bit longer than usuall coz I was worried that the heads will be undercook (coz their a bit bigger). I also tried blanching them first in boiling water, then I sauted them in galic and butter mixture, it turned good! Goodluck next time! I can’t wait for your poached lobster recipe!

By: sonia

sonia — Mon, 03 Mar 2008 20:39:49 +0000

MM looks good! and waht did you do with the heads of the ulang?

By: Maria Clara

Maria Clara — Mon, 03 Mar 2008 20:33:59 +0000

Donâ€™t know whatâ€™s up with butter and lemon when combined together to dress up lobster, shrimp and crabs – it enhances their flavor. In a restaurant set up they use different kind of cooking element to cook shrimps, lobster to perfection with tender juicy finish. It is like poaching it in liquid but kept in a plastic bag container and submerges in water. This is one cooking trick the home chef cannot replicate at home but can come close to flavor. Like steak, steakhouses have high powered grilling element that caramelizes the outside of the steak but keep the inside moist and tender.