Udang Masak Lemak Nenas (Pineapple Prawn Curry)

Udang Masak Lemak Nenas (Pineapple Prawn Curry) Recipe

Part I:
- 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 inch-long turmeric
- 1/2 inch-long galangal
- 1 tbsp Asian shrimp paste (belacan)

Part II:
- About 1 litre water
- Half of a ripen pineapple (but not too over ripe), cut into 1.5 inch pieces

Part III:
- 250 ml thick coconut milk

Part IV:
- 10 to 12 large prawns with shell intact

Method:

Blend all ingredients in Part I to form a paste. Heat 3/4 cup oil in a wok/pan and saute the paste till it becomes a bit drier and fragrant. Transfer the sauteed paste to a cooking pot and add Part II. If you find the gravy a bit too thick, you can add a little bit more water. Allow it to simmer for about 15 mins till the sweetness from the pineapple is released into the gravy. After that, pour in Part III and allow it to simmer to a boil for 2-3 minutes. Then, add in the washed prawns and let it boil till they are cooked. Turn off the heat and serve hot with a plate of rice. Bon Appetit!

Source: Nyonya Food