Gulai Lemak Cili Api Udang with Pineapple
80% asli · Malaysian (Nyonya influence)
A delightful variation of Gulai Lemak Cili Api Udang, this version incorporates chunks of sweet and tangy pineapple, adding a unique fruity dimension to the spicy and creamy curry. This twist is often found in Nyonya cuisine.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Prawns500g
- Coconut milk400ml
- Bird's eye chilies8-10
- Shallots4
- Garlic3 cloves
- Ginger1 inch
- Turmeric1 inch
- Lemongrass1 stalk
- Belacan (shrimp paste)1 tsp
- Pineapple chunks1 cup
- Vegetable oil2 tbsp
- Saltto taste
- Water100ml
- Kaffir lime leaves2
Langkah
- 1
Prepare the spice paste: pound or blend bird's eye chilies, shallots, garlic, ginger, turmeric, and belacan until smooth.
- 2
Bruise the lemongrass stalk.
- 3
Heat vegetable oil in a pot over medium heat. Add the spice paste and sauté until fragrant.
- 4
Add bruised lemongrass and kaffir lime leaves. Stir well.
- 5
Pour in coconut milk and water. Bring to a simmer, stirring occasionally.
- 6
Add pineapple chunks and cook for 5 minutes.
- 7
Add prawns and cook until they turn pink and are cooked through, about 3-5 minutes.
- 8
Season with salt to taste. Serve hot.
