Blue Tailed Shrimp 蓝尾
I am featuring three different types of Sua Lor in this post. They all belong to the Metapenaeus family. One of the characteristic of this the Metapenaeus family is the lack of teeth at the bottom edge of the rostrum. This family has very distinctive sexual organs which are key to correctly identifying them.
The two Sua Lors that are most commonly found at the wet markets are the red tail Greasybacks (M. ensis) and the blue tail Middle Prawn (M intermedius). Between the two, the blue tails are favoured for their better flavour. You can easily recognize them by the purplish blue tips on the tails.
How To Make: Sambal Udang Petai
- 12 medium-sized prawns, without shells
- 100 g petai (stink beans), peeled
- 50 ml assam juice or tamarind water, substitute with pomegranate molasses
- 10 shallots, peeled
- 80 g dried large chili, soaked in hot water to soften and drained
- 1 Tbsp palm sugar, substitute with regular sugar
- 1 Tbsp belacan (roasted shrimp paste)
- 2 Tbsp water
- 90 ml vegetable oil
- Blend spice paste. In a blender or food processor, blend shallots, dried large chilies, belacan, vegetable oil and 2 Tbsp water until smooth.
- Fry spice paste. In a pan on medium-high heat, fry spice paste for 4 to 5 minutes until fragrant and oil separates from paste.
- Stir fry prawns in paste. To the fried spice paste, add prawns and stir-fry for 1 minute until evenly coated.
- Add petai, palm sugar & assam juice. Toss in petai, palm sugar and assam juice. Stir well and let it cook for 2 to 3. Season to taste with salt.
Also Try: Prawns Pakora