I bought a box of large prawns from the Filipinos supermarket the other day thinking of using them to cook Sang Har Mee for Diana. On the packet it says 9-10 prawns in it but when I open it I found there were about 18 of them in it. So I decided to use half of it to cook this dish so I can submit it to MFF.
Adapted from MyRecipe.com
10-12 large prawns
½ fresh pineapple – removed skin and cut into 1” chunks
500 ml coconut milk
2 stalk lemongrass – smash
2 tbsp fish curry powder
Salt to taste
To make into paste:
8 fresh red chilies
1 tsp turmeric powder
1” of shrimp paste (I omit this)
1. Put all the paste ingredients in a food processor and blend into find paste. Remove and mix in the curry powder. Mix well.
2. Heat up about 3 tbsp of oil in a pot; sauté the paste and lemongrass until fragrant and oil start to appear on the surface. Turn down the heat.
3. Add in the coconut milk and pineapple. Bring it up to a slow boil for 5 minutes. Add in the prawns and salt to taste. Stir until the prawns are cooked. I used large prawns so it takes about 3 minutes to cook. Check seasoning.
4. Dish out and serve with warm rice.
I am submitting this to MFF Kedah Perlis Month hosted by Table for 2...or more
I am also submitting this dish to to Muhibbah Malaysian Monday roundup, created and hosted by Sharon of Test with a Skewer and Suresh of 3 Hungry Tummies.