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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 1276 ratings  Watch Now

Ingredients

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)  
150 ml
oil
200 ml
coconut milk
250 ml
water
150 g
pineapple cubes
200 g
prawns
0.5 tbsp
sugar
1 tsp
tamarind paste
3
kaffir lime leaves

Background

Pineapple prawn curry is a must-try dish if you want an authentic taste of the Peranakan or Nyonya cuisine. In the Malay language, it is known as ‘udang masak lemak nanas’ which literally translates to ‘prawn cooked in creamy pineapple’. Well, the name explains the dish! A creamy gravy with a great amount of coconut milk is simmered along with whole bunch of fresh spices. The juicy pineapple cubes add sweetness and tanginess to the curry. The whole concoction makes this prawn curry easily one of the best curries you may have tasted. When served with white rice, you'll be licking off every bit off the plate!

Can frozen prawns be used?

Yes, of course. However, do ensure that the prawns are fully thawed before cooking. To separate the frozen prawns, run them under tap water for about 30 seconds. Then, leave them to thaw in the refrigerator for a few hours.

Alternatively, you may rinse frozen prawns under cold water 2-3 times and then allow them to sit in cold water for ca. 10 minutes. Prawns defrost quicker this way.

How to make curry less spicy?

Generally, this curry is not that spicy. The fresh chillies contributes to the spiciness of the dish. Remove the membranes and seeds of the chillies to reduce the spiciness. Using lesser chillies and adding more coconut milk to the dish will help to make the curry less spicy.

What type of pineapple to use?

Use fresh ripe pineapple for this dish. If you are unable to find it, 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

Toast shrimp paste over the fire or in a dry pan until fragrant. Blend shrimp paste, chillies, shallots, garlic, galangal, turmeric, lemongrass and candlenut. Add water to ease the blending process.

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Step 2/4

  • 150 ml oil

Heat oil in a pan over medium heat to sauté the blended ingredients until fragrant and the paste changed into a darker shade of red.

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Step 3/4

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

Drain away the 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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