Entree: Singapore – Peranakan Singapore – Udang Masak Lemak Nanas (Creamy coconut-based prawn curry with pineapple and aromatic spices)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 1 lb (454 g) large prawns, shells on, deveined
- 1 1/2 cups (360 ml) coconut milk, well shaken
- 1 cup (240 ml) water or light seafood stock
- 1 cup (160 g) fresh pineapple chunks
- 2 tbsp (30 ml) tamarind juice (from 1 tbsp tamarind paste dissolved in 2 tbsp warm water)
- 2 tbsp (30 ml) vegetable oil
- 6 shallots, roughly chopped
- 3 cloves garlic
- 1 inch (2.5 cm) fresh turmeric root or 1 tsp (2 g) ground turmeric
- 1 inch (2.5 cm) galangal, sliced (or 1/2 tsp ground galangal)
- 2 stalks lemongrass, white parts only, bruised and chopped
- 4 red chilies (adjust to taste), seeded for less heat
- 1 tbsp (15 ml) belacan (shrimp paste), toasted
- 2 candlenuts or 2 tbsp (18 g) macadamia nuts as substitute
- 1 tsp (5 g) palm sugar or brown sugar
- 1/2 tsp (2.5 g) fine salt, more to taste
- 6 kaffir lime leaves, torn
- 2 tbsp (8 g) fresh cilantro leaves, for garnish

Instructions

1. Prepare the spice paste: In a small blender, combine shallots, garlic, fresh turmeric (or ground), galangal, red chilies, candlenuts, and 2 tbsp (30 ml) water. Blitz to a smooth paste, scraping down sides as needed.
2. Heat oil in a wide pan over medium heat. Add the bruised lemongrass and torn kaffir lime leaves; sauté 1 minute until fragrant. Add the spice paste and stir-fry 3–4 minutes until aromatic and the oil begins to separate.
3. Stir in the toasted belacan and mix well, then add the turmeric-coconut gravy: pour in coconut milk and 1 cup (240 ml) water or light seafood stock. Bring to a gentle simmer, stirring to combine.
4. Add pineapple chunks, tamarind juice, palm sugar, and salt. Simmer gently 6–8 minutes to let flavors meld and pineapple soften; do not boil aggressively to avoid coconut milk splitting.
5. Add the prawns and simmer 3–4 minutes until prawns turn pink and are cooked through. Taste and adjust seasoning with more salt, sugar, or tamarind as needed.
6. Remove lemongrass stalks and lime leaf stems if desired. Garnish with fresh cilantro and serve immediately with steamed rice.