• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Easy
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Recipe Ingredient

  • 600g large prawns, trimmed but with shells intact
  • 200g pineapple, cubed
  • 200ml thick coconut milk
  • 1/2 cup tamarind juice, squeezed from 25g tamarind paste mixed with 150ml water
  • 1 - 2 pieces tamarind skin
  • 2 - 3 tbsp oil
  • Seasoning:
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 1/2 tsp fish stock granules
  • Ground spice ingredients:
  • 2 tbsp chilli paste
  • 6 - 7 cilipadi
  • 2 stalks lemon grass
  • 6 shallots
  • 2 cloves garlic
  • 2cm fresh turmeric root
  • 4 candlenuts
  • 2cm galangal
  • 1½ tbsp fish curry paste
  • Garnishing:
  • 1 wild ginger bud, sliced finely
  • Mint leaves

Instructions

  1. Heat oil in a wok. Fry spice ingredients until aromatic and the oil separates. Add coconut milk, tamarind juice and tamarind skin. Bring to a boil.
  2. Add pineapple cubes and prawns. Simmer until prawns are cooked. Season to taste, then garnish before serving.
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