Udang Masak Lemak with Pineapple (Prawn Curry)
Savour this quick and easy Malaysian prawn recipe by Sherson Lian from Family Kitchen with Sherson.
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Easy
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Simmer
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10 minutes
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25 minutes
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6 servings
Ingredients
- 10 Large Prawns
- ½ Josephine Pineapple (cut to thick slices)
- 2 inch Turmeric
- 2 Lemon Grass
- 4 cloves Garlic
- 10 Shallot
- 2 Candle Nut
- ½ inch Galanggal
- 5 Birds Eye Chilli
- 1½ cups Fresh Santan [Fresh Coconut Milk]
- 1 tablespoon [Shrimp Paste] Belacan
- Garnish with mint leaf
Method
- Clean prawns by deveining without removing the shells
- Blend all the ingredients together besides the pineapple, santan [coconut milk] and calamansi, and fry them up with some oil till dry and fragrant
- Add water and pineapple, simmer for about 10mins
- Add in the prawns, when prawns half way cooked add in the santan [coconut milk] and season
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