Malaysian•gourmet
Pineapple Prawn Curry (Udang Masak Lemak Nenas)
Udang Masak Lemak Nenas (Pineapple Prawn Curry)
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 15 to 20 dried chillies (cut, discard seeds and soak in hot boiling water for 20 mins)
- 10 to 12 shallots
- 4 pips garlic
- 2 candlenuts
- 2 stalks lemongrass (use the pale part about 4 inches from the base)
- 1 in (2.5cm) turmeric
- 1/2 in (1cm) galangal
- 1 tablespoon Asian shrimp paste (belacan)
- 1 litre water
- Half of a ripen pineapple (but not too over ripe, cut into 1.5 inch pieces)
- 250 ml thick coconut milk
- 10 to 12 large prawns with shell intact
Instructions
- 1
Blend all the ingredients in Part I to form a paste. Heat 3/4 cup of oil in a wok or pan and sauté the paste until it becomes drier and fragrant. Transfer the sautéed paste to a cooking pot and add the ingredients from Part II. If the gravy is too thick, you can add a little more water. Allow it to simmer for about 15 minutes until the sweetness from the pineapple is released into the gravy
- 2
After that, pour in Part III and let it come to a boil for 2-3 minutes. Then, add the washed prawns and let it boil until they are cooked through. Turn off the heat and serve hot with a plate of rice.