This is a typical dish served in most Peranakan homes during the Chinese New Year or any big gathering and celebrations. Prawns symbolize happiness and good fortune and pineapples is called 'wong lai' in Chinese which means luck had arrived. Hence, this dish is prepared during celebrations. Not only does it 'brings' fortune, happiness and good luck, it tastes absolutely yummy but in my home, my family cook this whenever we want. We are not going to wait till there's a reason to celebrate to eat this. Nuh-uh..
The pineapple adds sourness and sweetness to the dish and it's so appetizing to the palate. If you don't like prawns, you can use homemade fish balls or with salted fish.
2 inch Galangal
2 inch Tumeric
10 shallots
5 Lemongrass - use only the white part
Handful of dried chilies
5 Candlenuts
1 inch square shrimp paste
Blend all ingredients to a paste.
300-500 gm medium to large size prawns, trimmed but with skin intact.
1 pineapple - skinned, de-eyes and cut into bite sizes
200 ml thick coconut milk
200 ml light coconut milk
kaffir leaves
salt to taste
- Heat oil in a deep pot, fry the paste till fragrant and oil separates.
- Add thin coconut milk and thick coconut milk and add in the pineapples.
- Simmer until the pineapples are soft. Add salt to taste.
- Finally add in the prawns. When prawns turn pink, take off heat.
Serve with hot fluffy white rice.
The pineapple adds sourness and sweetness to the dish and it's so appetizing to the palate. If you don't like prawns, you can use homemade fish balls or with salted fish.
Like this?
Here's how to cook it....
2 inch Tumeric
10 shallots
5 Lemongrass - use only the white part
Handful of dried chilies
5 Candlenuts
1 inch square shrimp paste
Blend all ingredients to a paste.
300-500 gm medium to large size prawns, trimmed but with skin intact.
1 pineapple - skinned, de-eyes and cut into bite sizes
200 ml thick coconut milk
200 ml light coconut milk
kaffir leaves
salt to taste
- Heat oil in a deep pot, fry the paste till fragrant and oil separates.
- Add thin coconut milk and thick coconut milk and add in the pineapples.
- Simmer until the pineapples are soft. Add salt to taste.
- Finally add in the prawns. When prawns turn pink, take off heat.
Serve with hot fluffy white rice.
Air liuh meleleh....bloop...bloop!!! Sudah lama tak makan! Next time you make this, we'll come over, I'll bring dessert! Deal?
ReplyDeletedont forget about me! i bring ipoh white coffee, can ah?
DeleteLoving the flavors. Yummy dish
ReplyDeleteGiant prawns in coconut gravy....how could I ever resist it!
ReplyDeleteOh my - these prawns looks delicious! i hvae really been craving seafood lately and these look perfect.
ReplyDeleteDue to my prawn allergy, I would love to cook this with fish. Love the addition of pineapple and I'm salivating seeing your "juicy" photos.
ReplyDeleteOh this looks so delicious!
ReplyDeleteSedap tu, nyonya! Can tambah nasi after nasi with these!
ReplyDeleteCombinación excelente un plato saludable adoro el pescado y los mariscos,hugs,hugs.
ReplyDelete