On Wed, 16 Jul 2008 22:36:37 -0400, " >
wrote:

>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

Also, the recipe doesn't state to do this, but cut the tubes into
rings, about a half inch wide.