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Pineapple Prawn Curry

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Pineapple Prawn Curry

Seafood
Category
Seafood

Easy
Difficulty
Easy

Total Time
Total Time
Prep 20 M / Cook 35 M

Servings
Yield
2 Servings

Grace Teo
Grace Teo   thegraceteo
Published on February 22, 2014

  Based on 1205 ratings  Watch Now

Ingredients

A

oil

Background

When being introduced to Peranakan dishes, pineapple prawn curry or in the Malay language, ‘Udang Masak Lemak Nenas’ is one of the must try dishes. The tangy pineapple flavour and the fragrance of the spices make udang masak lemak nenas an exciting dish as it tickles your taste buds.

Can I use frozen prawns?

Yes of course. Do ensure that the prawns are fully thawed before cooking. To thaw frozen prawns, run them through tap water for about 30 seconds to separate them and then, place them in the refrigerator for a few hours until they are fully thawed.

Sometimes, I would rinse frozen prawns under cold water for 2-3 times and then allow the prawns to sit in cold water for ca. 10 minutes. Prawns a defrosted quicker with this method.

How to make curry milder in heat?

Generally, this curry is not that spicy. The fresh chillies contributes to the heat in this dish. To reduce the heat, remove the membrane and seeds of the chilli. Using lesser chillies will further reduce the heat. Additionally, adding more coconut milk to the dish will help to make the curry less spicy.

What type of pineapple to use?

Use ripe fresh pineapple for this dish. If you are unable to find fresh pineapples, canned pineapples will do the trick too.

Pineapple Prawn Curry is also known as: Udang Masak Lemak Nenas

Steps

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Step 1/4

  • 5 g shrimp paste (dried)
  • 10 chilli peppers (fresh)
  • 5 shallot(s)  
  • 3 garlic clove(s)
  • 15 g galangal  
  • 1 tbsp turmeric powder
  • 4 lemongrass stalk(s)  
  • 2 candlenut(s)  

Toast shrimp paste over the fire or in a dry pan until fragrant. Blend ingredients (B). Add water to ease the blending process.

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Step 2/4

  • 150 ml oil

In a pan, heat oil over medium heat to sauté blended ingredients until fragrant. The paste will change into a darker shade of red.

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Step 3/4

  • 200 ml coconut milk
  • 250 ml water
  • 150 g pineapple cubes

Then, drain the oil to pour away excess oil. Add coconut milk. To dilute curry for a more fluid consistency, add some water. Add pineapple and allow to simmer for 2 to 5 minutes.

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Step 4/4

  • 200 g prawns
  • 0.5 tbsp sugar
  • 1 tsp tamarind paste
  • 3 kaffir lime leaves

Add prawns, tamarind paste and sugar. Wait until prawns cooked. Finally, turn off the stove and add kaffir lime leaves. Mix evenly and serve.

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