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Udang masak nanas
Udang masak nanas: Nyonya prawns in a sour pineapple, tamarind and spice gravy
Sweet, sour and gently hot, this Nyonya prawn and pineapple curry turns up on Peranakan family tables in Singapore and Melaka as one of several dishes shared at a weekend lunch, often next to a coconut-rich curry it is meant to balance. Prawns and chunks of half-ripe pineapple simmer briefly in a thin, golden gravy of tamarind and a lightly fried rempah of chillies, shallots, lemongrass, turmeric and shrimp paste, so the sauce tastes bright and fruity rather than heavy. Eat it with plenty of steamed rice. Overcooking the prawns is the common slip; they need only 3 minutes and turn tough and dry if left to stew with the pineapple. Chef's tip: choose a pineapple that is still a little firm and tart, as fully ripe fruit makes the gravy too sweet and falls apart.
- Total time
- 40 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the rempah
- 10 dried red chilliesseeded, soaked in hot water for 15 minutes
- 8 shallotspeeled
- 2 lemongrass stalkstender lower parts, sliced
- 3 candlenutsor macadamia nuts
- ⅓ oz fresh turmericor 0.5 tsp ground
- 1 tsp shrimp paste (belacan)toasted
- 4 tbsp neutral oil
For the curry
- 1 ⅓ lb large raw prawnsshell on, deveined; or peeled with tails on
- 12 ½ oz half-ripe pineapplepeeled, cored and cut into 2 cm chunks
- 1 ⅜ oz tamarind pulpmashed in 500 ml warm water and strained
- 1 tbsp sugarto taste
- 1 tsp saltto taste
- 3 makrut lime leaves (optional)torn
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Method
0/7 doneStep 1: Check the prawns: they should be firm, glossy and smell of the sea. Discard any that smell of ammonia or feel slimy or mushy. Rinse, pat dry and keep them in the fridge.
Step 2: Blend the drained 10 dried red chillies, 2 fresh red chillies, 8 shallots, 2 garlic cloves, 2 lemongrass stalks, 3 candlenuts, ⅓ oz fresh turmeric and 1 tsp shrimp paste (belacan) to a fine paste with a splash of water.
Step 3: Heat 4 tbsp neutral oil in a wok or wide pan over a medium heat and fry the paste, stirring, until fragrant, darker red and the oil separates.
10 minStep 4: Add 12 ½ oz half-ripe pineapple and stir for 1 minute to coat, then pour in the strained 1 ⅜ oz tamarind pulp water with 3 makrut lime leaves. Bring to the boil and simmer for 5 minutes, until the pineapple softens slightly at the edges.
6 minStep 6: Add 1 ⅓ lb large raw prawns and simmer for about 3 minutes, turning once, until they curl, turn pink and are opaque all the way through. Take the pan off the heat straight away.
3 minStep 7: Serve hot with steamed rice.
Nutrition per serving
- Calories
- 260 kcal
- Protein
- 28 g
- Carbs
- 18 g
- Fat
- 10 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does udang masak nanas take?
- About 40 minutes in total: 20 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of shallots?
- Half an onion per 2 shallots.
- What can I use instead of garlic cloves?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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