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Thursday, August 02, 2007

The making of dried prawns

Here is picture blog on how dried prawns is made; many of you love your Dried Prawn Sambal so much that you haven’t got a clue how it is made huh. No offence, I didn’t know how they were made either, at least not until we stumbled upon this home factory (cottage industry) by accident.

So read on.

Kuala Sepetang fishermen’s wharf where ton of tiny little prawns were fished out from the sea.















A close-up on the prawns

Once the prawns are clean up and they are put to boil/cook in a bowl. The prawns
are cooked/boiled in a big bowl for hours.

They are boiled for hours so that the salt added can be thoroughly soaked up. Notice that there is bag full of salt ready to be added (the white gunnysack). Salt is added because it preserves prawns by lowering the amount of "free" water molecules in prawns. Bacteria need moisture in order to thrive, so without enough "free" water, they cannot grow well in foods that contain salt.

Besides, it is a lot tastier with salt added, it is not?

Besides adding on lot of salt into the boiling tub of prawns, colouring was also added.

The colouring must be added (according to the lady) because being “reddish” means “fresh”; and the red colour resemble a freshly cooked prawn from a restaurant, you get the picture.

Once they are cooked up, the prawns are then sun dried for at least 3 days and sorted out using a “sieve tray”.











Once sorted out according to sizes, the drawn prawns is ready to be packed and ship out to the market.












And thank you for reading "the making of dried prawns".

1 comment:

RickyRockster said...

wow cool...whats a prawn? I have never heard of prawns! are they fish?