close
Advertisement
Shop Now
Magazine
 

Malaysian prawns and pineapple

A visually stunning dish that is as aromatic and delicious as it looks.

Malaysian prawns and pineapple

Ingredients

  • 2 tablespoons sunflower oil
  • 2 onions, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 long red chilli, seeded and thinly sliced
  • 1 teaspoon ground cumin
  • 1 teaspoon white pepper
  • 1 teaspoon ground turmeric
  • 2 teaspoons ground coriander
  • 2 cups (500 ml) salt–reduced fish stock
  • 1½ tablespoons fish sauce
  • 1 tablespoon soft brown sugar
  • ¼ cup (60 ml) coconut cream
  • 500 g (1 lb) raw tiger prawns (uncooked large shrimp), peeled and deveined, tails left intact
  • 250 g (8 oz) fresh pineapple, peeled, cored and chopped
  • 3 spring onions (scallions), chopped
  • seeds of 1 pomegranate, to serve (optional)

Preparation

  1. Heat the sunflower oil in a wok or large non–stick frying pan over medium heat.
  2. Add the onion and garlic and cook for about 10 minutes, or until softened and beginning to colour.
  3. Stir occasionally towards the end of the cooking time to prevent the mixture from sticking.
  4. Add the chilli, cumin, white pepper, turmeric and coriander to the wok and stir to combine.
  5. Add the fish stock, fish sauce, sugar and coconut cream and stir to combine, then reduce the heat to low, cover, and simmer for 10 minutes, or until the sauce has reduced by about one–third.
  6. Add the prawns to the wok and cook, uncovered, for about 3–4 minutes, or until they just start to turn pink – take care not to overcook the prawns or they will be tough.
  7. Add the pineapple and spring onion to the wok and continue to cook for 1 minute, or until warmed through.
  8. Divide among serving bowls, sprinkle with the pomegranate seeds, if using, and serve with your favourite noodles or steamed rice on the side.

Serves 4
Preparation: 15 minutes
Cooking: 25 minutes



Source:

Low Fat No Fat Asian Cooking

Click here for more cookbooks...

More Recipes

Sweet couscous

Sweet couscous

Couscous is extremely versatile and can be used for both savoury dishes and for sweet ones, such as this quickly made, delicious hot cereal. The couscous is mixed with dried fruit and soaked briefly in hot milk, then topped with fresh fruit, to create something a little different to start the day.

Tomato and pecorino clafoutis

Tomato and pecorino clafoutis

For this savoury version of a classic French batter pudding, sweet cherry tomatoes are baked in a light, fluffy batter flavoured with grated pecorino cheese. Make individual clafoutis, or one large one, and serve for a simple lunch or dinner with bread or boiled new potatoes and green beans.

Turkish eggplant and yogurt dip

Turkish eggplant and yogurt dip

Many versions of this creamy eggplant dip are to be found around the Mediterranean. This one is thickened with ground almonds, which add both texture and protein. Served with pita bread and crunchy vegetable crudités, the dip makes a delicious snack or starter.

Pecan waffles with maple and blackberry sauce

Pecan waffles with maple and blackberry sauce

Crisp, crunchy waffles, so popular in France, Belgium and North America, are a lovely treat for breakfast or brunch. To make these, you will need a waffle iron that can be used on the stove or an electric waffle maker.

Pistachio floating islands

Pistachio floating islands

In this version of the classic French pudding, îles flottantes, fluffy poached meringues studded with pistachios float on a creamy vanilla custard. A flourish of fresh blueberry coulis is the finishing touch to this sophisticated dessert.

Advertisement