Jeffery (right) shows the ‘undang rumpong’ at his stall.
SIBU: ‘Undang rumpong’ or smoked prawn is a delicacy for many locals because of its unique taste.
‘Undang rumpong’ maker and seller Jeffery Anum said it could be eaten as a snack or simmered in water with young cucumber leaves or other local vegetables such as ‘terung dayak’, tapioca leaves and white gourd to make a mouthwatering dish.
He said the process to make ‘undang rumpong’ was simpler than that for making ‘sesar unjor’, which is another version of smoked prawns.
“Finding fresh prawns in the sea to be made ‘undang rumpong’ is difficult as the type of prawn is seasonal. Even when in season, it can still be hard to find,” he said when met at his stall at Sibu Central Market yesterday.
Jeffery gets fresh prawns at RM15 per kilogramme to make ‘undang rumpong’ from fishermen in Pulau Bruit.
He said the prawns for making ‘undang rumpong’ are smoked with the shells and heads on.
The prawns are washed with clean water before they are soaked in salt water for a few hours.
They are then drained and left to dry before being placed in a smoker for about two hours.
‘Bakau’ wood would be burnt in the smoker to make the smoked prawns more fragrant.
“The prawns will be dark in colour if other types of firewood are used,” he said.
The finished product is sold at RM50 per kilogramme. Jeffery also sells ‘salai lumi’ (smoked fish) and dried shrimps.