Turmeric shrimps is a delicious dish. The subtle taste of turmeric spices up the dish besides giving it a beautiful colour and the vegetables that are added makes it nutritious and wholesome.
Preparation 20 mins
Cooking 10 mins
Udang Goreng Kunyit
|1 tbsp||turmeric powder|
|1||chilli peppers (fresh)|
|1⁄2 tbsp||oyster sauce|
Nutrition per Serving
Sauteed turmeric shrimps also known as ‘udang goreng kunyit' is a flavourful dish despite the minimal amount of ingredients used. The subtle taste of turmeric enhances the deliciousness of the prawns. Moreover, the vegetables which are added to the dish make it healthy and wholesome.
Cook shrimps with shells or without?
In this recipe, I cooked the shrimps together with the shells as they enhance the flavour of the dish. You may also cook the shrimps without the shells, if that is your preference.
Vegetables to add to turmeric shrimps
Besides snow peas, other vegetables such as carrot, green beans or capsicum may be added.
Can other types of meat be used?
Yes, of course. Udang masak kunyit is just one of the many variations of this stir-fry dish with turmeric. There are other versions which use chicken, beef or squids. Simply substitute shrimps with the meat of your choice.
I would highly recommend this dish as an after work meal because it's so simple and fast to prepare. You will love it. Just remember not to overcook the prawns, else the texture would be tough.
How to Prepare
Step 1 of 4
- 12 prawns
- 1 tbsp turmeric powder
- 1⁄2 tsp salt
Marinate the prawns with salt and turmeric powder for 10 to 15 minutes.
Step 2 of 4
- 1⁄2 tbsp oil
Heat oil over medium heat. Sauté marinated prawns until semi-cooked.
Step 3 of 4
- 1 garlic clove(s)
- 1 yellow onion(s)
- 1 chilli peppers (fresh)
Add minced garlic, sliced onions and sliced chillies. Stir fry until fragrant.
Step 4 of 4
- 2 tbsp water
- 1⁄2 tbsp oyster sauce
- snow peas
- 1⁄2 tsp salt
Add water along with oyster sauce and snow peas. Add salt to taste. Stir fry until snow peas are cooked. Dish out and garnish with sliced scallions.
Published: June 28, 2014