Foto:hungrybbq.comJakarta - Udang segar yang dimasak seringkali jadi alot atau liat. Bagaimana cara memasak udang yang benar agar rasanya tetap gurih dan empuk?
Untuk mendapatkan rasa udang yang gurih dan juicy serta enak aromanya, pertama, pilih udang yang benar-benar masih segar. Kepala dan kulit udang masih melekat kuat. Cuci udang, bisa dikupas atau dibiarkan lekat dengan kulitnya. Seperti seafood lainnya udang tidak perlu waktu lama untuk mematangkan. Tentu saja tergantung ukurannya. Setelah dimasak (direbus/dipanggang/dibakar) dengan suhu sedang, tunggu hingga udang berubah warna menjadi oranye kemerahan sebagai tanda udang mulai matang. Untuk udang yang besar, cobalah tusuk dengan ujung pisau yang tajam lalu tempelkan pisau ke tangan. Jika terasa panas berarti udang sudah cukup matangnya. Sebaiknya angkat udang saat 95% matang agar jus atau sari udang masih terasa gurih manis. Jika terlalu lama dimatangkan akan terasa liat atau keras dan kering.
(odi/odi)
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