Ramone wrote:
> 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.

After peeling the prawns, its good to use a sharp knife to help you
remove the narrow black strip on the outside curve of the prawn - thats
all the stuff the prawn was excreting. Its a little tedious, but the
prawns are cleaner for it. You could also salt & pepper them before
adding them.

Ian