Masak Lemak Cili Api Udang & Nenas

MASAK LEMAK CILI API UDANG & NENAS

PRAWN WITH PINEAPPLE IN CREAMY COCONUT CHILI GRAVY

Serves 4

INGREDIENTS   

                                                 

·         400g prawns

·         250ml thick coconut milk

·         1 cup water

·         4-6 red chili api (bird’s eye chili), split lengthwise

·         3 asam gelugor

·         2 stalk of lemongrass, smashed

·         2 pineapple slice, cut into bite size

·         1 tumeric leaf

·         3 kaffir lime leaf

·         sugar to taste

·         salt to taste

Spice Paste

·         10 shallots

·         4 garlic cloves

·         ½” slice of young ginger

·         2 stalk of lemongrass, sliced

·         tumeric root, thumb-size

DIRECTIONS      

        

• Trim prawn, devein but leave shell on.

• Combine the spice paste ingredients, pound using a pestle & mortar until forms a fine paste.

• Put coconut milk, water, chili api, smashed lemongrass and spice paste in a pot, bring to a gentle simmer.

• Add prawn, slowly bring to boil. Add asam gelugor and pineapple.

• Add roughly torn tumeric leaves and kaffir lime leaves, reduce heat and cook until fragrant.

• Season with salt and sugar to taste.

• Garnish with finely sliced tumeric & kaffir lime leaves and fresh red chilies.

• Serve with hot white rice.

* Note : This recipe was tweaked to suit the non-spicy palate, feel free to add more chili if you wish.