Entree: Malaysia – Peranakan / Nyonya – Udang Masak Lemak Nanas (Prawns simmered in rich coconut milk with pineapple and aromatic Nyonya spices)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 8 min

Total 40 min

Ingredients

- 16 large prawns, approx. 1 lb (454 g), peeled and deveined
- 2 tbsp (30 ml) vegetable oil
- 6 shallots, approx. 3 oz (90 g), thinly sliced
- 3 cloves garlic, approx. 0.4 oz (12 g), minced
- 1 tsp (2 g) ground turmeric or 1 inch (2.5 cm) fresh turmeric, grated (about 1 tsp / 2 g)
- 2 stalks lemongrass, white parts bruised and smashed
- 1 tbsp (15 g) belacan (shrimp paste), toasted and mashed
- 2 cups (480 ml) coconut milk
- 1 cup (165 g) fresh pineapple, diced
- 2 bird's eye chiles, sliced (more to taste)
- 1 red chili, sliced (for color)
- 1 tsp (5 g) palm sugar or brown sugar
- 1 tsp (5 g) salt, or to taste
- 4 kaffir lime leaves, torn
- 1 tbsp (15 ml) tamarind water (dissolve 1/2 tsp tamarind paste in 1 tbsp water) optional but recommended
- 2 tbsp (6 g) chopped cilantro or daun kesum for garnish

Instructions

1. Heat the oil in a large skillet or wok over medium heat. Add the sliced shallots and sauté until translucent and lightly golden, about 3–4 minutes.
2. Add the minced garlic, turmeric, and bruised lemongrass; stir-fry 1 minute until aromatic. Add the mashed toasted belacan and cook 1–2 minutes to release its aroma.
3. Pour in the coconut milk and bring to a gentle simmer. Add the kaffir lime leaves, palm sugar, and salt. Simmer uncovered for 6–8 minutes to let the flavors meld and the coconut milk thicken slightly.
4. Stir in the diced pineapple and sliced chiles, then add the prawns. Simmer for 3–4 minutes until prawns are just cooked through and opaque.
5. Taste and adjust seasoning with additional salt, sugar, or tamarind water to achieve a balanced sweet-sour-savory profile. Remove the bruised lemongrass stalks before serving.
6. Garnish with chopped cilantro or daun kesum and serve hot with steamed rice.