Udang Masak Lemak with Pineapple (Prawn Curry)
Udang Masak Lemak with Pineapple (Prawn Curry)
Savour this quick and easy Malaysian prawn recipe by Sherson Lian from Family Kitchen with Sherson.
  • Difficulty Level Easy
  • Technique Simmer
  • Preparation Time 10 minutes
  • Cooking Time 25 minutes
  • Yield 6 servings
  • 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
  1. Clean prawns by deveining without removing the shells
  2. Blend all the ingredients together besides the pineapple, santan [coconut milk] and calamansi, and fry them up with some oil till dry and fragrant
  3. Add water and pineapple, simmer for about 10mins
  4. Add in the prawns, when prawns half way cooked add in the santan [coconut milk] and season

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