Udang Masak Lemak Nenas with Belacan
85% asli · Malaysian (Regional Twist)
A flavorful variation of Udang Masak Lemak Nenas that incorporates belacan (shrimp paste) for an added layer of umami depth and a distinct savory kick, complementing the sweetness of pineapple and richness of coconut milk.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Prawns500g, peeled and deveined
- Pineapple1/2 cup, cubed
- Coconut milk400ml
- Shallots4, sliced
- Garlic4 cloves, sliced
- Ginger1 inch, sliced
- Turmeric1 tsp, ground
- Dried chilies5-6, soaked and blended
- Belacan (shrimp paste)1 tsp, toasted and pounded
- Curry leaves1 sprig
- Tamarind paste1 tbsp
- Saltto taste
- Water100ml
- Vegetable oil2 tbsp
Langkah
- 1
Blend shallots, garlic, ginger, turmeric, and blended dried chilies into a paste.
- 2
Heat oil in a pot and sauté the blended paste until oil separates.
- 3
Add pounded belacan and curry leaves, stir for 1 minute.
- 4
Pour in coconut milk, water, and tamarind paste. Bring to a simmer.
- 5
Add pineapple cubes and cook for 5 minutes.
- 6
Add prawns and cook until just pink and cooked through, about 3-5 minutes.
- 7
Season with salt to taste. Serve hot.
