U for udang for #AtoZChallenge: udang tim DOM (steamed DOM prawns)

Hello seafood lovers! Spending my early years in Indonesia - an archipelago with 18,307 islands*, I grew up loving seafood greatly. We had them fresh and relatively inexpensive as compared to landlocked regions. 

* according to a 2002 survey by National Institute of Aeronautics and Space of Indonesia (LAPAN).

Udang is an Indonesian name for prawn. Initially, I wanted to prepare wasabi prawn but changed my mind as its recipe requires deep frying. Our little kitchen has no separation from our living room, so I agree not to deep-fry anything, as it will cause the couch and living room floor turning oily.

Quoting Plato, "necessity is the mother of invention," I am motivated to think of ways to prepare delicious prawn dish without deep frying.

For #AtoZChallenge on 2014 April 24 Thu, I lovingly present a recipe of udang tim DOM / 法国廊酒蒸虾 / steamed DOM prawns.



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DOM Bénédictine (法国廊酒) is a Made-in-France medicinal herbal liqueur beverage (1) developed in 1510 in a Benedictine monastery in Abbey of Fécamp, Normandy, France, and later (2) rediscovered by Alexandre Le Grand in 1863. 


DOM stands for "Deo Optimo Maximo" ("To God, most good, most great") and is a commonly used abbreviation at the beginning of documents of the Benedictine Order. Aspiring like the highly dedicated manual & intellectual work of the Benedictine monks for God, we sincerely hope to produce delicious and nutritious meals with optimum and maximum love for our loved ones.

While the exact recipe of this 40%-alcohol liqueur is a closely guarded secret hitherto, we know that it is distilled in antique hammered copper pot stills and aged in oak barrels for four months. 

Nowadays, the ingredients include 27 ingredients. The list includes herbs and spices such as angelica, hyssop, juniper, myrrh, saffron, aloe, arnica & cinnamon.

When I just delivered baby Ren, I was given several bottles of DOM. The generations of our parents and grandparents believe that luxurious DOM helps mothers to recover from childbirth, especially during confinement. Thank you for such a gift with over 500 years of tradition! 

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Servings: 2
Preparation time: 10 minutes
Cooking time: 5 minutes or until prawns are cooked

Ingredients:
♥ 6 large prawns (known as shrimps in US)
♥ 3 cloves garlic (蒜头), minced OR 1 small knob ginger (姜), sliced
♥ 1 tbsp sesame oil (麻油)
♥ 1 tsp DOM Bénédictine (法国廊酒)
♥ 1 tsp salt (盐)
Below are optional:
♥ 1 tsp wolfberries / Goji berries (枸杞子), washed & soaked
♥ 1 tsp light soy sauce (kecap asin)
♥ 1 tsp coriander / cilantro (胡荽叶) / parsley (香菜), finely chopped

Directions:
1. Trim the head and tail end of the prawns using a pair of scissors.
2. Devein both back & under sides using a tooth pick.
3. Soak deveined prawns in salted water (to enhance the texture) for 10 minutes, drain & rinse.
4. Place ginger / garlic at the bottom of bowl, prawns on top of ginger. 
5. Sprinkle DOM and sesame oil on top of prawns.
6. Steam at high heat until prawns cooked & turn orange (check once in a while to prevent overcooking). Cover bowl with aluminum foil.



Check also our other #5minutemeal recipes.

With love,
ServicefromHeart
20140424