Friday, 18 August 2017

Pineapple Prawn Curry (Udang Masak Lemak Nenas) 香辣黄梨虾


The Peranakans* have a rich culture in food and cooking. This dish is no stranger to the Peranakans. It has that distinct sweet-sourish spicy taste that is so synonymous with Peranakan dishes. I am not of a Peranakan descendant but I do appreciate their dishes well.

The pineapple in this Pineapple Prawn Curry adds natural sweetness and sourness to an otherwise normal curry dish. It is a perfect match for sourish spicy dish. The addition of kaffir lime leaves add that citrusy flavour that is guaranteed refresh your palate.


In my recipe, I replaced coconut milk with yogurt for a healthier serving. It is not a difficult dish to make but it does require some work since you have to blend the curry ingredients and prepare the prawns. But rest assured the result is rewarding!


Pineapple Prawn Curry (Udang Masak Lemak Nenas) 香辣黄梨虾


Serves 4 person Ingredients
500g XXL prawns, deveined and leave shells on (click for step-by-step-preparation)
1 large green pineapple (400gm flesh cut into triangles)
1 to 2 tsp of tamarind paste
6 pcs of kaffir lime leaves
200 ml chicken stock (can be replaced by 1 chicken stock cube and 200ml water)
3 bird's eye chilli, crushed


200 ml Yogurt/coconut milk (add more tamarind paste if use coconut milk)
1 tsp salt or to taste
1-2 tbsp sugar or to taste


Blended Ingredients
10 dried chilli, soaked
3 chilli padi
100g shallots
50g garlic
2-3 candlenuts, soaked
15g galangal
15g turmeric
2 tsp instant belacan powder
120 ml oil (1/2 cup)


Cooking Instructions
1. Blend Curry Ingredients together with oil and saute in a wok/pan until fragrant and oil separates. Remove excess oil if necessary.

2. Meanwhile, cut pineapple into ½ and remove the flesh from ½ the pineapple (abt 400g). Cut flesh into triangles. Prepare prawns by removing the tip of the head, the legs and the veins, leaving shell intact (click for step-by-step-preparation).

3. Add cut pineapple into the pan followed by chicken stock, kaffir lime leaves and seasoning. Cover and simmer for 10 minutes.






4. Add in crushed chilli padi (optional), prawns, followed by yogurt. When prawns turned opaque, remove from fire. Garnish with some kaffir lime leaves and serve hot.



Want to try another spicy prawn dish? Giving you that 'kick' now:




*PeranakanPeranakan Chinese or Straits-born Chinese are the descendants of Chinese immigrants who came to the Malay archipelagoincluding British Malaya (now Peninsular Malaysia and Singapore, where they are also referred to as Baba-Nyonya) and Dutch East Indies (now Indonesia; where they're also referred as Kiau-Seng)[4] between the 15th and 17th centuries.[5]
(source Wikipedia)
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