This dish is all about the shrimp, or as they call them in Malaysia and Singapore the “prawns.” Combining pork and shrimp in a single dish is very common in Asia. For this recipe, using the freshest head-on shrimp is critical. When made right, a rich shrimp essence come through, the soup acquires a characteristic red-orange color. Though it’s red, it’s not a spicy as it looks — that’s what the side dish of fiery sambal belacan is for.
© 2008 Robert Danhi. All rights reserved.