Ready in 35 minutes
♦️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 stalks lemongrass, use the pale part about 4 inches from the base
♦️1 inch-long (2 cm) turmeric
♦️1/2 inch-long (1 cm) 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
1-Blend all ingredients in Part I to form a paste.
2-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.
3-Allow it to simmer for about 15 mins till the sweetness from the pineapple is
released into the gravy.
4-Pour in Part III and allow it to simmer to a boil for 2-3 minutes.
5-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!
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