This is Udang Galah , a freshwater river prawn with blue extended arms , most prized for a flesh that has a tight swirling texture quite similar to lobster . Today , what is offered in seafood restaurants are mostly bred in ponds , so do not expect an exceptional flavourful taste ( cross between a crab , prawn and lobster ) to the meat , unless you personally know and can manage to coax individual anglers into selling their just caught live bounty to you .
The farmed ones here cost MYR 100 a kilo . Some restaurants owners when they have the wild ones in stock might tell you something like
" I dare not sell this to you "
or
" I don't know how to charge you "
or
" You might not like me after you hear the price "
of which you will have to assure them that you are willing to pay for genuine wild live river prawns ( because you personally saw the angler walk in with the prawns ) and make sure he knows that you will do awful things to him if he tries to pass off farmed ones as wild specimens .
