Udang masak lemak nenas - Pineapple prawn curry
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Cook time: 
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Serves: 6
 
Ingredients
  • 500g large prawns with shell intact
  • ½ of a ripen pineapple, cut into 1.5 inch pieces
  • 300 ml thick coconut milk
  • 800 ml water
  • 1 Lemongrass, bruised
  • 1 Ginger torch, halved (optional)
  • 6 Kaffir lime leaves
  • 2 Turmeric leaves (optional)
  • A handful of laksa leaves
  • 1-2 Tbsp sugar (More if your pineapple is sour)
  • Salt, to taste
Ingredients to be blended
  • 2 Onion or 10 shallots
  • 5 cloves garlic
  • 1 lemongrass
  • 2cm Turmeric or ½ tsp turmeric powder
  • 2 cm Ginger
  • 1 cm Galangal
  • 4 red chilies
  • 6-10 Birds eye chili (Omit if you prefer it not spicy)
Instructions
  1. Place blended ingredients in a pan/wok and add water.
  2. Add lemongrass, kaffir lime leaves and tumeric leaves if using.
  3. Let this boil rapidly for about 10 minutes.
  4. Season with salt and add in pineapple.
  5. Add torch ginger if using and let this boil for a further 5 minutes.
  6. Add prawns and let these cook for a few minutes.
  7. Once prawns are cook, mix in coconut milk and sugar and let it reaches a light simmer. You do not want the dish to be boling rapidly after adding the coconut milk. (If the gravy is too thick to your liking, just add some water)
  8. Lastly, add the laksa leaves and turn off the flame.
  9. Serve with rice.
Recipe by Maya Kitchenette at https://mayakitchenette.com/udang-masak-lemak-nenas-pineapple-prawn-curry/