Gulai Prawns and Pineapple Recipe

Gulai Prawns and Pineapple Recipe

600g tiger prawns (shrimps), washed

4 pieces assam gelugor (dried tamarind)

750 ml water

½ teaspoon salt

1½ teaspoons sugar

300 g fresh ripe pineapple, sliced into bite-sized pieces

small handful laksa leaves (polygonum minus or daun kesom)

Spice paste:

6 slices galangal

1 teaspoon chopped fresh turmeric

3 candlenuts

6 red chilies

1 tablespoon shrimp paste (belachan)

Method:

Trim prawns (shrimps) of feelers and legs but leave shells on.  Slit them down the back for easier eating, if preferred.  Set aside.  Grind spice paste ingredients until fine.  Combine spice paste and water in a pot and bring to the boil over medium heat.  Simmer gently for 3 minutes, then add assam gelugor, salt, sugar, prawns and pineapple and simmer uncovered for 5 minutes.  Top with laksa leaves and serve.