On Wed, 16 Jul 2008 01:00:38 -0700 (PDT), Distorted Vision
> wrote:

>Hi,
>
>I need help with a recipe for making Kare Udon which I have attached
>as pdf files. I have frozen black tiger prawns and frozen squid tubes.
>Does the recipe assume I'm using cooked prawns as I've never used raw
>ones. How do I know when the prawns are cooked? Sorry I'm a complete
>novice.
>What are squid tubes anyway I don't even know.
>
>Also can I use normal Indian Madras curry powder. I tried looking for
>a Chinese or Japanese curry powder and I couldn't find one.
>
>Many thanks for your help!

You can use Madras curry powder. It has essentially the same
ingredients as Japanese curry powder, coriander, cumin, cardamom. A
squid is referred to by its two major parts. The tentacles and the
body, which is also referred to as the tube, because it is hollow and
you can stuff it if you want. The recipe assumes raw prawns and squid,
thawed, not frozen. Peel the prawns first, then when you add them to
the pan or wok cook them until they are pink all over. When the prawns
are done so is the squid. Only takes a couple of minutes. Don't over
cook, or the squid will take on the texture of rubber bands. This
actually looks like a good recipe.