Most wet markets in Penang are still using unit measurement of kati which is equivalent to 600 grams for a kati, prices stated are also based on this measurement. For easy calculation and my budgeting purposes, I always stick to kati.
600g prawn with shell, peeled and deveined
1 tbsp baking soda
Enough water to submerge prawn
- Mix and marinate prawns with baking soda for 30 minutes, either in the fridge or drop in some ice cubes.
- Rinse prawns under running tape water for about 10 minutes or till water running clear. Drain well.
- Add in seasoning such as pepper, tapioca starch and salt (according to your recipe).
- Mix in SAME direction for few minutes, this step will firm up the prawn a little bit giving them more crunchier texture.
- Marinate for further 30 minutes (at least) or keep in the fridge till you need it. I usually prepare in bulk then divide into few small portion before storing in the freezer.
Last but not least, cocktail with thousand island dressing recipe as follows:
Ingredients (2-3 servings):
1 tbsp Japanese mayonnaise
2 tbsp ketchup
1 tsp Worcestershire sauce
1-2 tsp lime juice
A pinch of salt
6-8 large prawns
- Sauce: In a small bowl, mix together all ingredients till well blended. Cover with cling wrap and keep in the fridge till needed.
- As for the prawns, drop them in a pot of boiling water. When water starts to boil again transfer and submerge prawns in iced water. Pat dry with paper towel, arrange on a bed of salad and drizzle the sauce over the top.
Updated on 28 July 2011:
I find that tiger prawn and green prawn are best with this recipe.