It was good to take a short vacation with my husband. Every weekend were occupied with something since we moved here until last weekend. Carlos took time away from work and we went to Monterey Bay and Carmel . We had such a great time and I took tons of pictures of the scenic views especially the 17th Miles Drive . We plan to go back again soon as we want to go for dolphins and whale watching. I will post up the pictures on my FB and my other blog later. In the meantime here is the sneak preview of one of the many pictures I took.
Now, let’s get back to this dish. I cooked this last week and I just love it. It goes really well with rice. My rice was swimming in the wonderful gravy and that is how I like to eat it. Yummy!!
1 pound large prawns/shrimps
Half pineapple – cut into chunks
2 cups coconut milk
2 kaffir lime leaves
1 piece dried tamarind – optional
Salt and pepper to taste
Sugar to taste
1 tbsp anchovy granules
Blended paste Ingredients:
10 dried chilies – soaked in hot water until soft
3 fresh red chilies – removed seeds
3 cloves garlic
2 lemongrass – removed the outer layers and cut small
1” fresh turmeric or 2 tsp turmeric powder
1. Put the paste ingredients in a food processor and blend it into fine paste. Clean the prawns/shrimps trim off the legs and leave the head and shell intact.
2. Heat up 2 tbsp of oil and fry blended ingredients until fragrant about 5-6 minutes
3. Add pineapple and dried tamarind. Continue cooking for five minutes. Stirring occasionally.
4. Add in about 1 cup - 1 1/2 cups of water and bring to the boil. Lower heat and simmer for 10 to 15 minutes. Add Kaffir lime leaves.
5. Increase heat, and then add the prawns, anchovy granules, and the rest of the seasoning.
6. Bring to boil. Pour in the coconut milk. Leave it to boil for a few minutes. Check seasonings. Dish out and serve with rice.
Note: Don't forget to enter the Lemongrass and Ginger cookbook Giveaway if you have not done so. Dateline for this giveaway will be on 6th May 2012 at 6.00 pm (Eastern Time)