Name: Lemak Cili Padi Udang (Prawn and Pineapple Curry)
Yield: Serves 4
Cuisine: Malaysian
Ingredients: 6 bird’s eye chillies, or to taste; 1 stalk lemongrass, white part only, bruised; 125 ml (4 fl oz / ½ cup) water; 1 turmeric leaf; 150 g (5⅓ oz) pineapple, cut into cubes (optional); 375 ml (12 fl oz / 1½ cups) thick coconut milk; Salt, to taste; 1 slice asam gelugor; ½ tsp turmeric powder; 6 shallots, peeled and roughly chopped; 300 g (11 oz) large tiger prawns; 250 ml (8 fl oz / 1 cup) boiling water; 2 green chillies, roughly chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

My Rendang isn't Crispy

By Zaleha Kadir Olpin

Published 2019

About

This is a traditional Malay recipe from my sister-in-law, Molly. You can substitute the prawns for fish or chicken. Note that if using chicken, it will take a longer time to cook.

Ingredients

300 g (11 oz) large tiger prawns
250 ml (8

Asia
Malaysia
Fish course
Pescatarian
Gluten-free
South East Asia

Method

Peel and devein the prawns. Reserve the heads and shells. Rinse the prawns and set aside.
Place the prawn heads and shells in a pot. Add the boiling water and simmer for 15 minutes. This will be the stock for the dish. Strain the stock and discard the heads and shells (see Note).
Place all the ingredients for the

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Ingredients

Method

Part of