Ingredients
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500 g Prawns
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200 g Pineapple; bite-size
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5 Tbsp. Oil
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1/2 pc Tamarind Peel
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4 Pcs Kaffir Lime Leaves
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200 ml Thick Coconut Milk
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300 ml Water
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Salt to Taste
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Sugar to Taste
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Pounded Paste
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10 Dried Chili;soaked
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100 g Shallots
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2 cloves Garlic
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1 inch Turmeric
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1 inch Galangal
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2 stalks Lemongrass
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1 inch cube Belacan
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3 Candlenuts
Directions
Steps
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1
Done
|
In a wok, heat up some oil. Stirfry pounded ingredients till fragrant. Add pineapples, cook for few minutes and add sugar. About 1 teaspoon. Then add tamarind peel. Add water and bring to a boil. Once boiling, lower heat and let it simmer for 15 mins. Increase heat, add prawns, salt and kaffir lime leaves. Do not overcook prawns. Bring it to a boil and add in coconut milk. It is done when the gravy thickened. Serve immediately with a bowl of white rice. Enjoy! |
