Pineapple Prawn Curry (Udang Masak Lemak Nenas)

Name: Pineapple Prawn Curry (Udang Masak Lemak Nenas)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 people
Ingredients: 15 to 20 dried chili; 10 to 12 shallot; 4 garlic; 2 candlenuts; 2 lemongrass; 1 in (2.5cm) Turmeric; 1/2 in (1cm) galangal; 1 tablespoon shrimp paste; 1 water; pineapple; 250 ml coconut milk; 10 to 12 prawns

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4.8

26 reviews

Excellent

Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings
4 people
Calories
271 kcal
Course
Main Course
Cuisine
Malaysian

Pineapple Prawn Curry (Udang Masak Lemak Nenas)

Kelsey Carr

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Udang Masak Lemak Nenas (Pineapple Prawn Curry)

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Ingredients

Servings

Part I:

15 to 20 dried chili cut, discard seeds and soak in hot boiling water for 20 mins
10 to 12 shallot
4 garlic pips
2 candlenuts
2 lemongrass use the pale part about 4 inches from the base, stalks
1 in (2.5cm) Turmeric
1/2 in (1cm) galangal
1 tablespoon shrimp paste belacan, Asian

Part II:

1 water 1 litre
pineapple but not too over ripe, cut into 1.5 inch pieces, half, ripen

Part III:

250 ml coconut milk thick

Part IV:

10 to 12 prawns large, with shell intact

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Instructions

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Blend all the ingredients in Part I to form a paste. Heat 3/4 cup of oil in a wok or pan and sauté the paste until it becomes drier and fragrant. Transfer the sautéed paste to a cooking pot and add the ingredients from Part II. If the gravy is too thick, you can add a little more water. Allow it to simmer for about 15 minutes until the sweetness from the pineapple is released into the gravy
After that, pour in Part III and let it come to a boil for 2-3 minutes. Then, add the washed prawns and let it boil until they are cooked through. Turn off the heat and serve hot with a plate of rice.

Nutrition Information

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Serving 4people Calories 271kcal (14%) Carbohydrates 33g (11%) Protein 8g (16%) Fat 14g (22%) Saturated Fat 12g (60%) Cholesterol 43mg (14%) Sodium 162mg (7%) Fiber 6g (24%) Sugar 13g (26%)