This is one dish I’d be making over and over again. It has gained my husband’s approval and he even mentioned that his mother will be impressed with this dish. He also remarked that this is one of the best dishes I’ve ever made. Brimming with pride, I noted down the recipe I got from Nyonyafood. This one is a keeper. The gravy is thick and the aroma of the spice laced with belacan is tantalizing to the taste-buds. The highlight is the juicy sweet pineapple soaking in the spicy gravy – it’s an explosion of flavors!
– 40 dried chillies (cut, discard seeds and soak in hot boiling water for 20 mins)
– 24 small onions
– 10 pips garlic
– 4 candlenuts
– 2 stalks lemongrass (use only the white part about 4 inches from the base)
– 1 inch-long galangal
– 1 1/2 tbsp belacan
– About 1 litre water
– 1 ripe pineapple (but not too overripe), cut into 1.5 inch pieces
– 250 ml thick coconut milk
– 30 large prawns with tail intact
- Blend all ingredients in Part I to form a paste.
- Heat oil in a wok and saute the paste till it becomes a bit drier and fragrant and until the oil separates.
- Transfer the sauteed paste to a cooking pot and add Part II. If you find the gravy a bit too thick, you can add a little bit more water.
- Allow it to simmer for about 20 minutes till the sweetness from the pineapple is released into the gravy.
- After that, pour in Part III and allow it to simmer to a boil for 5 minutes.
- Then, add in the washed prawns and let it boil for about a minute or so. Don’t overcook the prawns.
- Turn off the heat and serve hot with a plate of rice.