Malaysian & Singaporean Recipes

Spicy Steve's Malaysian & Singaporean Recipes

Lemak Udang Nanas

(Prawns in Coconut Milk with Pineapple)
Marcia of the Restoran Bibik Neo in Melaka (Malacca) served me this dish. This is a wet, creamy and fairly mild curry. I was told that Nonyas traditionally chop and blend their food finely and generally cook slowly on lower heat than the Chinese. The low heat is particularly important when dealing with coconut milk which one must never let curdle from over boiling.

16 big tiger prawns or 20-24 small prawns
1 cup thick coconut milk
1 cup thin coconut milk
2 rice bowls of water
1 whole small pineapple, cubed

Pound into a Paste:
1 piece of belachan (2x2inch)
4 candlenuts
fresh turmeric root (2x2inch)
fresh galangal root (2x2inch)
15 shallots
2 garlic cloves

Let's Cook:
1. Heat a pot, kuali or wok. Add 1 cup thick coconut milk to dry paste and cook on medium heat until fragrant.

2. Add water and turn heat to high until mixture reaches a rolling boil.

3. Turn back down to medium heat and add pineapple. After mixture heats up to near boil again, add the 1 cup of thin coconut milk.

4. Add prawns. When prawns are pink and float to the top they are ready to serve.

Serves 2.