Tips memilih, menyimpan dan memasak udang (Tips for selection, storage and cook shrimp)

Apakah urat udang perlu dibuang?
Pertanyaan ini sebenarnya hanya dari segi estetika. Untuk udang besar, mudah untuk membersihkannya dengan mengiris punggungnya dan keluarkan uratnya dengan pisau. Sebagian besar masakan tidak soal untuk membuang urat pada udang sedang dan kecil, kecuali terlihat kotor, meskipun terkadang terasa berpasir bila tidak dibuang. Anda dapat melihat uratnya diantara kulit dan dagingnya, jadi gunakan penilaian anda untuk membuang atau tidak. Kecuali anda sabar dan telaten, juga untuk udang kecil. Hal ini cukup memakan waktu anda. Ketika kita bicara estetika, biarkan ekor udang pada masakan anda terlihat. Dalam resep yang menggunakan banyak saus boleh dibuang ekornya dari pada anda memberikan kejutan tamu dengan menggigit sesuatu yang tidak diinginkan. Sebagian orang suka dengan ekor udang yang digoreng dan renyah.

Memilih Udang
Ukuran dan jenis udang sangat bervariasi. Meskipun ada lebih dari 300 jenis udang, yang paling populer di Indonesia adalah udang Windu (Tiger Shrimp), udang Pancet, udang Jerbung, udang Galah, udang Peci. Udang bisa dibedakan dari warna kulitnya, seperti udang Windu yang loreng seperti macan. Warna ini kelihatan sebelum udang dimasak, saat dimasak warna udang berubah menjadi merah muda hingga merah oranye karena perubahan kimiawi akibat pemanasan. Udang biasanya dikategorikan dari ukurannya dan dihitung, seperti mau yang beberapa ekor sekilo. Lebih banyak jumlahnya pasti lebih kecil ukurannya. Tentukan berapa banyak yang akan dibeli berdasarkan ukurannya, bila cukup besar cukup dua atau 3 ekor per orang.

Ukuran udang
Udang per kilo:
• 10 udang atau kurang = Super
• 11 to 15 = Jumbo
• 16 to 20 = Besar
• 21 to 30 = Sedang
• 31 to 35 = Kecil

Udang sangat mudah mati. Udang segar sebaiknya dikonsumsi dalam 24 jam satelah dibeli. Pilih udang yang utuh dengan bau yang tidak menyengat. Apabila ada bau menyengat, itu tandanya udang sudah lama. Beberapa ada noda, salah satu indikasi penanganan yang buruk. Untuk udang yang beku daging akan tampak buram. Udang yang segar akan terlihat dagingnya hampir transparan.

Penyimpanan udang
Udang yang telah dimasak dapat disimpan pada plastik yang tertutup rapat diletakan di bagian yang paling dingin di kulkas anda. Baik yang sudah dimasak dan yang masih mentah dapat dibekukan, tetapi udang yang masih mentah akan lebih enak rasanya. Udang mentah dapat dibekukan dengan kulit atau dikupas, tetapi kepalanya harus dibuang. Udang mentah beku dapat disimpan selama enam bulan di freezer dan udang matang haus dimakan dalam waktu dua bulan. Udang beku yang dijual akan lebih awet disimpan dalam freezer tanpa rusak, karena udang tersebut dibekukan secara cepat saat masih segar tanpa banyak proses.
Baik udang beku matang atau mentah pada saat akan dicairkan paling baik ditaruh dalam kulkas saat dibutuhkan. Udang beku dapat langsung dimasukan ke masakan berkuah atau yang dipanggang. Bila anda ingin mencairkan secara cepat masukan ke dalam air dingin, jangan hangat. Air hangat akan menyebabkan udang jadi mulai matang. Udang juga tersedia yang kering, ebi yang berukuran agak besar dan rebon dari anak udang, tetapi harus dicuci dahulu agar lebih higienis.


Tips dan petunjuk memasak udang
Penting untuk tidak memasak udang terlalu lama atau udang akan berubah menjadi kering dan alot. Masak hingga daging berubah menjadi buram, tidak transparan lagi. Saat merebus, udang akan menjadi merah muda, muncul ke permukaan dan mengambang saat matang. Beberapa resep sekaligus mematangkan udang tersebut dalam prosesnya. Resep lainnya mengharuskan kita memasaknya terlebih dahulu, biasanya cukup direbus dan ditambahkan bumbu.
• Anda dapat membuat kaldu udang yang enak dengan merebus kulit udang dengan bumbu bawang merah, bawang putih dan bisa ditambahkan seledri dan wortel. Dinginkan dan saring bila menginginkan rasa yang lebih kuat, bekukan untuk membuat sup atau krim sup.
• Memakai bir sebagai pengganti air pada masakan udang anda akan memberikan tambahan rasa manis.
• Bila udang yang baru anda beli sedikit berbau, ini mungkin masih bisa dimakan. Anda dapat menghilangkan baunya dengan melumuri dengan baking soda atau air jeruk dan biarkan sekitar 10 menit dikulkas, lalu cuci hingga bersih. Jangan lakukan ini bila udang telah berbau menyengat, ini berarti anda harus membuangnya.
• Lebih mudah mengupas dan membersihkan udang mentah dari pada yang sudah matang.
• Udang yang dimasak bersama dengan kulitnya akan lebih enak rasanya dari pada udang yang sudah dikupas sebelumnya.
• Untuk berat udang mentah akan berkurang setengahnya apabila dimasak dalam keadaan tanpa kulit.

Ingatlah, anda dapat menggantikan hewan bercangkang lainnya seperti kepiting, lobster, rajungan dan lainnya dengan udang, yang digunakan dalam resep masakan dengan udang, dengan rasa yang setara, silahkan coba kreasi anda. Semoga bermanfaat!



Shrimp is not only very nutritious, it is the most popular shellfish in the United States. Luckily, it is available year-round. It is a popular ingredient in appetizers, salads, chowders, and, of course, as a main dish. Learn how to choose shrimp, pick up some cooking tips and try some new shrimp recipes.


Shrimp history
The word shrimp comes from the Middle English shrimpe, meaning "pygmy" or the crustacean itself. In the 7th century, shrimp and other seafood composed the majority of the Chinese diet, and still does today. In 1280, Marco Polo commented on the abundance of seafood in Chinese marketplaces, including shrimp. Harvesting of shrimp dates back to the 17th century, where Louisiana bayou residents used seines up to 2,000 feet in circumference to scoop up the delicacy. Mechanized shrimping didn't come about until after 1917. Today, the US harvests over 650 million pounds a year, more than any other country. And still this is not enough to fill the need. The US imports yet another 200 million pounds a year.

Should shrimp be deveined?
This is pretty much a question of aesthetics. With large shrimp, it's fairly easy to devein them by slitting along the back and lifting out the vein with a knife. Most cooks won't bother deveining medium-sized or smaller shrimp, unless they look particularly dirty, although one will occasionally taste a tad gritty when left intact. You can see the vein through the shell and meat, so use your own judgement. Unless you are particularly patient and fussy, don't even bother with small shrimp. It could take literally hours. Some suppliers are now offering deveined shrimp, done without splitting the flesh or even removing the shell. And while we're talking of aesthetics, you can leave the tail on in dishes where it's obvious. In recipes where a heavy sauce may disguise the tail, you should remove it rather than surprise a guest with an unexpected crunchy bite. Some people actually enjoy eating the tail when it is deep-fried and crunchy.

Shrimp selection
Shrimp come in a variety of sizes and types. Although there are more than 300 varieties of shrimp, the most popular types are the brown, pink, and white shrimp from the Atlantic ocean. These common names refer to the general color of the shrimp before cooking. Tiger shrimp is also popular, so named for its dark stripes. Yet, when these shrimp are cooked, the color turns from pink to bright orange-red due to a chemical change brought on by heat. Shrimp are normally graded by size and count, meaning the average number of shrimp to make a pound weight. The higher the number, the smaller the shrimp. In some areas, jumbo shrimp are referred to as prawns, but the prawn is actually a completely different species in the lobster family. Determining how much to buy will depend on the size, but generally count on 1/3 to 1/2 pound (shelled) per person. As a rule, the colder the water, the smaller and more succulent the shrimp.

Shrimp sizes
Shrimp per pound:
• 10 shrimp or less = Colossal
• 11 to 15 = Jumbo
• 16 to 20 = Extra-large
• 21 to 30 = Large
• 31 to 35 = Medium
• 36 to 45 = Small
• about 100 = Miniature


Shrimp is highly perishable. Fresh shrimp should ideally be eaten within 24 hours of purchase. Select firm shrimp with a mild scent. If there is any hint of the aroma of ammonia, it's a sign the shrimp is way past its prime. Some may have spots, an indication of poor handling. Many grocers sell shrimp that is defrosted, in which case the flesh will appear opaque. Truly fresh shrimp will have almost translucent flesh.

Shrimp storage
Cooked shrimp can be stored in a sealed bag no more than three days in the coldest part of your refrigerator. Both cooked and raw shrimp may be frozen, but freezing raw preserves a better flavor. Raw shrimp can be frozen with shell or without, but should have the heads removed. Raw frozen shrimp will last six months in the freezer while frozen cooked shrimp should be consumed within two months. Commercially-frozen raw shrimp will last longer in the freezer without deterioration, since they are flash-frozen fresh with little handling.

Frozen cooked and uncooked shrimp should ideally be thawed in the refrigerator in advance of need. They can be added frozen to casseroles and baked dishes. If you need to quickly thaw, you may put the shrimp under cold water, not warm. Warm will begin the cooking process. Shrimp is also available canned. Canned baby shrimp are a nice addition as a salad garnish, but should be rinsed thoroughly before using and may require a bit of picking over depending on the grade.

Shrimp cooking tips and hints
It's important not to overcook shrimp or it will become dry and rubbery. Cook only until the flesh is opaque. When using a boiling method, the shrimp will turn pink, rise to the top and float when done. Some recipes will cook the shrimp within the recipe itself. Others will require you cook the shrimp ahead, usually via a simple boiling method and perhaps with a spice mixture.
• You can make a wonderful broth by boiling the shells from shrimp with spices, onion, garlic, and perhaps some celery and carrot. Cool and sift through cheesecloth when the desired strength is achieved, and freeze it for later use in soups or chowders.
• Use beer for your cooking liquid for shrimp to give a wonderful, slightly sweet flavor.
• If your shrimp begins to smell a bit off, but are still young from the market, they are probably still okay to eat. You can remove the smell by rubbing the shrimp with baking soda, let them stand in the refrigerator for about 10 minutes, and then rinse thoroughly to remove all traces of the soda. Do not use this method if the shrimp has a strong ammonia odor, which is an indication that it's time to toss them.
• It's easier to peel and devein raw shrimp rather than cooked shrimp.
• Shrimp cooked in the shell has more flavor than shrimp peeled before cooking.
• Expect the weight of raw shrimp to reduce by half when cooked. Two pounds raw shrimp will yield 1 pound cooked, peeled shrimp.
Shrimp Recipes
If you can't find a shrimp recipe to your liking in this shrimp recipe collection, then it probably just hasn't been put down in writing yet! Remember, you can substitute other shellfish such as crab, prawns, crayfish, and lobster in most shrimp recipes with equally satisfying results, so feel free to experiment.

Sate Udang (Shrimp Satay)

Bahan-Bahan :
2 sendok makan minyak sayur
4 cm jahe, memarkan
2 batang serai, ambil bagian putihnya, memarkan
2 lembar daun pandan, simpulkan, sobek-sobek
800 gram udang jerbung, kupas, sisakan ekornya, belah punggungnya
2 sendok makan kecap manis
6 tusuk sate

Bumbu(haluskan):
6 siung bawang putih
6 buah cabai merah
6 cm kunyit sangrai
4 cm temu kunci (optional)
2 sendok teh ketumbar sangrai
1 sendok teh garam
1/4 sendok teh merica butiran
1 sendok teh gula pasir

Cara memasak:
1. Panaskan minyak
2. Tumis bumbu halus, jahe, serai, dan daun pandan hingga matang dan harum.
3. Tambahkan udang, masak hingga udang berubah warna.
4. Tuangi kecap, masak di atas api sedang hingga bumbu meresap. Angkat.
5. Tusuk setiap 3 ekor udang dengan 1 tusuk sate atau batang serai.
6. Lakukan hingga selesai.
7. Panggang di atas bara api hingga harum dan agak kering.
8. Angkat dan sajikan.

Ingredients :
2 Tsp Oil for saute
4 cm bruised ginger
2 stalk lemongrass, take the inside, bruised
2 sheet pandanus leaf, tied off
800 gram shrimp, remove shells, leave the tail, slit along the back
2 Tsp sweet soy sauce
6 grill stick

Refined ingredients:
6 cloves garlic
6 hot chillies
6 cm turmeric
4 cm fingerroot/ Boesenbergia pandurata/Kaempferia pandurata (optional)*
2 tsp coriander seeds
1 tsp salt
1/4 tsp ground pepper
1 tsp sugar

Directions:
1. Heat oil
2. Saute all refined ingredients, until the aroma great.
3. Add shrimps, cook until shrimps become reddish.
4. Add sweet soy sauce, cook use medium heat until ingredients absorbed. Take out.
5. Put 3 shrimps in one grill stick or lemongrass stalk.
6. Do it with the rest of them.
7. Grill on the livecoal until the aroma great and dryer.
8. Take out and serve

* Fingerroot, Native to Southern China and S.E. Asia, the roots of this interesting tropical ginger are used as a spice,

Sup Seafood (Seafood Soup)

Bahan:
300 gr cumi, bersihkan, potong kotak 3 cm, kerat-kerat 
200 gr udang, kerat punggungnya
5 bh crab stick, iris 3 cm 
150 gr tahu cina, potong kotak 2 cm 
100 gr caisim, bersihkan
1 btg daun bawang, potong 1 cm 
1000 ml air kaldu
Minyak untuk menumis 
Bawang goreng untuk taburan

Haluskan:
3 siung bawang putih, iris halus 
1/2 sdt garam
1 sdt lada bubuk 
1/4 sdt pala bubuk

Cara Membuat: 
1. Panaskan minyak goreng, tumis bumbu halus hingga harum. Angkat, sisihkan. 
2. Didihkan air kaldu, tuang tumisan bumbu ke dalamnya. Tambahkan tahu, biarkan hingga mendidih.
3. Masukkan cumi, udang, crab stick, dan daun bawang.
4. Masak hingga mendidih dan matang. Tambahkan caisim, aduk sebentar.
5. Angkat, sajikan. Taburi bawang goreng di atasnya. 

Untuk 6 porsi

Ingredients:
300 gr squids, clean, cut square 3 cm, incisioned 
200 gr shrimp, cut on the back
5 pieces crab stick, cut 3 cm 
150 gr chinese tofu, cut dice 2 cm 
100 gr choy sum/caisim*
1 green onion, cut 1 cm 
1000 ml broth
Oil for saute 
Fried shallot for garnish**

Rerfined:
3 cloves garlic, chopped 
1/2 tsp salt
1 tsp pepper 
1/4 tsp nutmeg

Direction: 
1. Heat oil, saute refined ingredients until the aroma smell. Take off. 
2. Boil broth, add sauted ingredients. Add tofu, keep it until boiling.
3. Put squid, shrimp, crab stick and green onion.
4. Cook until tender. Add choy sum/ caisim, mix well a minute.
5. Serve hot. Add fried shallot as a garnish.

* Choy Sum/ Caisim: Asian green vegetable, cook just a minute, easy get tender. This quick growing type has bright green coloured leaves and can be used with or without its yellow flowers. Usually sold bunched, the stems and leaves are widely used for cooking.
** Fried Shallot: As a garnish, slice shallot fried until crispy, golden to brown color, or substitutes shallot with garlic.


For 6 portion

Cumi Goreng Tepung (Fried Calamari)

Bahan:
750 g cumi ukuran besar
1 sdm air jeruk nipis
1 liter minyak sayur

Adonan pencelup:
150 g tepung terigu
1 butir telur ayam, kocok
1 sdt bawang putih parut
½ sdt jahe parut
½ sdt merica bubuk
½ sdt garam
½ Keju parut (optional)

Cara membuat:
1. Kupas cumi, buang kantong tintanya. Sisihkan kepalanya, potong melintang badan cumi 1 cm.
2. Perciki air jeruk nipis, diamkan selama 30 menit agar tidak anyir.
3. Pencelup: Aduk semua bahan hingga rata dan licin.
4. Celupkan tiap potongan cumi dalam adonan pencelup.
5. Goreng dalam minyak panas dan banyak hingga kuning dan kering.
6. Angkat dan tiriskan dengan tissue minyak.
7. Sajikan hangat dengan resep saus tomat cumi goreng, saus cabai botolan atau mayonaisse.

Saus tomat:
½ cangkir extra-virgin olive oil
1 bawang bombay kecil, cincang
2 siung bawang putih, cincang
1 batang seledri, iris
1 wortel, potong kecil
Garam dan merica secukupnya
2 kaleng/botol tomat atau jus tomat segar
2 lembar daun salam
4 sdm margarin tawar, optional

Cara membuat:
1. Panaskan minyak dalam wajan dengan api sedang.
2. Masukan bawang bombay dan bawang putih, tumis sampai harum.
3. Tambahkan seledri dan wortel, masukan garam dan merica secukupnya, tumis hingga sayuran matang.
4. Tambahkan saus tomat dan daun salam, aduk hingga rata dengan api kecil kurang lebih 1 jam hingga kental.
5. Keluarkan daun salam dan cicipi, apabila saus masih terlalu asam tambahkan margarin tawar, 1 sdm dahulu tambahkan bila kurang.
6. Masukan ½ bagian saus ke dalam blender, blender hingga halus, lanjutkan dengan sisanya.
7. Apabila saus tersebut tidak habis, masukan ke dalam plastik. Simpan di freezer, tahan hingga 6 bulan.

Untuk 4-6 orang


Ingredients:
750 g big squid
1 Tsp Lemon water
1 liter oil

Flour mixture:
150 g wheat flour
1 chicken egg, mixed
1 tsp garlic, grated
½ tsp ginger, grated
½ tsp pepper
½ tsp salt
1/2 cup freshly grated Parmigiano-Reggiano cheese (optional)

Direction:
1. Clean and pell squids, remove the ink. Cut the head, cut the body into rings, 1 cm.
2. Marinated with lemon about 30 minutes.
3. Flour mixture: Mix all ingredients until smooth.
4. Dip squid in flour mixture to coat.
5. Carefully add the squid to the oil and fry until crisp and very pale golden, about 1 minute per batch (heat 350 degrees F).
6. Using tongs or a slotted spoon, transfer the fried calamari to a paper-towel lined plate to drain
7. Serve hot.Sprinkle with salt. Serve with the marinara sauce, chili saus or mayonaisse.

Simple Marinara Tomato Sauce:
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves
4 tablespoons unsalted butter, optional

In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.

Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.

If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months

For: 4-6 people

Sate Kerang Darah (Grilled Blood Shells)

Bahan :
3 sdm minyak untuk menumis
400 gr kerang darah, tanpa kulit
1 sdm kecap manis
100 ml air
tusuk sate

Ingredients:
3 Tsp oil to sauteing
400 gram Blood Shells (Anadara Granosa, peeled off
1 Tsp Sweet Soy Sauce
100 ml water
grill stick


Haluskan:
4 buah cabai merah
3 siung bawang putih
1 sdt lada halus
1 sdt garam
3 sdm gula merah

Refined:
4 pieces red chilies
3 clove of garlic
1 tsp pepper
1 tsp salt
3 Tsp palm sugar