Spicy Garlic Butter Ulang (Giant Freshwater Prawn)

April 11, 2014                                                                                                                        12:38 PM

Who loves prawns? Me! Who doesn't? If there's something I can eat all the time and not grow tired eating them, it's prawn. Now how about Ulang? What is ULANG? Ulang is freshwater prawn with a large head. They supposedly abound in the provinces of Ilocos, Cagayan, Pangasinan, Pampanga, Aurora, Quezon, Cordillera, Bulacan, Laguna, Mindoro, Palawan, Bicol, Leyte, Samar, Cotabatao, Lanao, Maguindanao and Agusan. We don't usually find them in wet markets and supermarkets. I remember, we had to go to Greenhills very early either on a Friday or Saturday just to be able to buy fresh Ulang. 

My son, Carl and I, were therefore glad to find Ulang at SM Clark yesterday at ECARUAN SEAFOODS. Located inside the SM Clark supermarket, they carry a lot of fresh seafood items. I also bought the large squid from them (will feature Stuffed Squid.) We used to buy our seafood from Pampang or Dau market. Prices there are lower, but considering the distance from our house, ECARUAN SEAFOODS is a good option. They carry a lot of fresh fish, shellfish, crabs, Lapu-lapu and more. Their prices are higher than the ordinary "palengke," however, you are assured of the correct weight. We bought Ulang at P470/kilo and added another big piece of Ulang weighed at 350 grams for an additional P180, I think. All in all. we paid P700 plus for our Ulang. Here's the finished product: 

I was vaccillating on cooking them in gata or in garlic butter. My love for butter won and here's the recipe!

SPICY GARLIC BUTTER ULANG

Ingredients:

• 1 1/4 kilo Ulang or Freshwater Prawns
• 1 bulb garlic chopped
• 5 red chili peppers (siling labuyo) chopped (not in the picture coz I decided to add lots of them in the middle of cooking :D )
• 1 1/2 cup butter at room temperature
• 1 small bottle of 7-up or Sprite
• salt, pepper, chili powder, MSG

Let's cook!

• Heat pan and melt butter. I keep adding more because the Ulang were too big.

• Add chopped garlic

• Put the Ulang pieces, by batch if all will not fit the pan. 

• Add more butter, if need be. Pour the remaining 7-up or Sprite. Season to taste. 
• Put the chopped red chilies, chili powder and chopped spring onions.
• Lower heat and simmer to allow fusion of flavors.
• All in all, cooking time should not exceed 10 minutes.
• Transfer to a serving platter and serve with fresh, crisp lettuce leaves or rice! Indulge!

It's so hard to watch your diet when you love to eat! Never mind! "wink"

Thanks for cooking with me! Feel free to comment and share. You may also check my FB, Twitter, Instagram and Pinterest. Until next time! <3 -jewel