Comments on: Grilled Ulang / Freshwater Shrimp with Garlic & Peppers a la Marketman

By: chinchai

chinchai — Thu, 19 Mar 2009 09:06:13 +0000

Too bad, I just saw Mr. MMs blog about ulang. Last Saturday, I bought very large ulangs (about a bit bigger than my thumbs) for Php210.00 a kilo. Pinakyaw ko na sa suki ko, since not everyday that I could see those humongous ulangs so fresh. Some even had eggs. I made it into spicy ginataan. Hubby was very happy with my new menu. For me, Ulang tastes better than suahe.

By: Marketman

Marketman — Wed, 05 Mar 2008 14:41:46 +0000

Mayk, I believe a suahe is a “white” sea shrimp, whereas an ulang is a freshwater or brackish water river shrimp. The main physical difference is size, and the strange long claws they have… they don’t look similar at all…

By: Mayk

Mayk — Wed, 05 Mar 2008 12:37:01 +0000

Hi MM, Whats the difference between an Ulang and a Swahe?

By: Geehan

Geehan — Wed, 05 Mar 2008 06:34:14 +0000

hello there. Am a newbie in posting a comment but have been reading your blog for quite some time now. Just cant help but comment on your “ulang” topic… This is my “favoritest” seafood of all and not sure if you tasted ulang in gata… if not, you should try it out.. heavenly with the rich, creamy gata and some siling haba.. not to mention the “taba” inside the ulang’s head!

By: Allan

Allan — Wed, 05 Mar 2008 02:17:34 +0000

your recent posts remind me of those days we used to visit bangkok often – grilled river prawns were one of our staples. the Thais grill ulang, whole but usually split in half and brushed with a scant amount of butter. it comes to the table piping hot, the meat tender and the heads oozing with a golden orange buttery roe. they serve it with a Thai dipping sauce made of patis, dayap juice, coriander, garlic and tons of fiery hot green and red chilies.

i really think grilling (the Thai way) is the best way to enjoy ulang. the smokiness imparted by grilling complements the delicate ulang flavor. there is no fishy-ness at all as the ulang is always fresh. the fresh sour-salty-spicy dip complements the freshness as well without overwhelming your tastebuds to steal the show away from the delicate ulang.

By: Mila

Mila — Wed, 05 Mar 2008 01:14:52 +0000

Hmm, maybe time to retire the chilli crab t-shirts for a grilled chilli ulang hoodie!

By: dhayL

dhayL — Tue, 04 Mar 2008 22:18:37 +0000

another way to serve shrimps for this summer coming up! thanks, it’s looks so good!

By: betty q.

betty q. — Tue, 04 Mar 2008 15:37:15 +0000

If and when you open a restaurant MM, I will go back home and will consider it an honor to be your pastry chef….

By: macpower

macpower — Tue, 04 Mar 2008 13:39:10 +0000

wow, mukhang masarap. sobra nakakagutom! marketman, why not open a resto? i will be your first paying customer. i really want to taste and savour all the recipes you’ve been posting. why not, marketman, why not?

By: Homebuddy

Homebuddy — Tue, 04 Mar 2008 13:03:25 +0000

Nice presentation! I’m sure the taste is fantastic….makes one hungry just by looking at the photos.