I spent about three hours today ripping the heads off squishy dead prawns, brains and blood running down my arm. Then I had to cut open their backs and pull out all the sticky black stuff which I assume is prawn shit or something. After peeling what felt like a thousand prawns while listening to my aunt's hokkein music on a loop, I dug my hand into a pail of bloody mince pork to marinate. Finally, we wrapped the mince stuff into soybean skin and steam it all. And we got Ngoh Hiang!
My hand now smells like a dead animal.
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