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
- 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.
- Add pineapple cubes and prawns. Simmer until prawns are cooked. Season to taste, then garnish before serving.
