This very simple dish relies on good quality fresh prawns and a sweet, ripe fresh pineapple. And the coconut milk and the ground nuts give it a beautiful, nutty, creamy taste.
Peel and core the pineapple, then cut the flesh into rough triangles. In a pestle and mortar or blender, grind together the chillies, shallots, nuts, lemon grass and ginger to make a seasoning paste.
Heat the oil or ghee in a wok or pan and fry the pounded mixture for a couple of minutes. Stir in the coconut milk. Bring to the boil, then add the pineapple and cook gently for about 5 minutes, until nearly tender. Add the prawns and a little fish sauce to taste. Heat through for a couple of minutes, then serve.
© 1994 Keith Floyd estate. All rights reserved.