Do not be shy to use the fingers for this dish, shell the prawns by hand and dip into the aromatic gravy with the naan.
3 Mission Naan
500g big prawns, clean the feelers but leave the shells intact
250 g pineapple, cut into small pieces
90 ml oil
375 ml water
175 ml thick coconut milk
1 pc dried tamarind skin (“asam keeping”)
3 pcs kaffir lime leaves
15 dried chilies, seeded and soaked in boiling water until soft
150 g shallots
2 cloves garlic
1¼ cm galangal
3 stalks lemongrass
1 tsp shrimp paste (“belacan”)
2 cm fresh turmeric
½ tbsp salt
½ tbsp anchovy (“ikan bilis”) granules
Sugar to taste
Pineapple must be put in first to ensure it is well cooked.
Do not cook the coconut milk for too long over high heat or it will curdle.
Do not be shy to use the fingers for this dish, shell the prawns by hand and dip into the aromatic gravy with the naan.Preparation Time: Total time: Serves 1 Ingredients: 3 Mission Naan
Find the best Recipe