Amateur cook / Pro foodie

Udang masak lemak nanas originates from Peranakan cuisine. Pineapple infuses a gentle tartness into the creamy curry, heightened by tangy tamarind and tied together by juicy sweet prawns 😍. The prawn oil enhances the deep orange hue, which also makes a world of difference to the flavour profile and that is my personal touch. If you wanna stay true to the recipe and don't want a strong prawny taste, simply skip the prawn oil step. But you might be missing out on something special there 😇.