close
Advertisement
Shop Now
Magazine
 

Malaysian prawns and pineapple

A visually stunning dish that is as aromatic and delicious as it looks.

Malaysian prawns and pineapple

Ingredients

  • 2 tablespoons sunflower oil
  • 2 onions, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 long red chilli, seeded and thinly sliced
  • 1 teaspoon ground cumin
  • 1 teaspoon white pepper
  • 1 teaspoon ground turmeric
  • 2 teaspoons ground coriander
  • 2 cups (500 ml) salt–reduced fish stock
  • 1½ tablespoons fish sauce
  • 1 tablespoon soft brown sugar
  • ¼ cup (60 ml) coconut cream
  • 500 g (1 lb) raw tiger prawns (uncooked large shrimp), peeled and deveined, tails left intact
  • 250 g (8 oz) fresh pineapple, peeled, cored and chopped
  • 3 spring onions (scallions), chopped
  • seeds of 1 pomegranate, to serve (optional)

Preparation

  1. Heat the sunflower oil in a wok or large non–stick frying pan over medium heat.
  2. Add the onion and garlic and cook for about 10 minutes, or until softened and beginning to colour.
  3. Stir occasionally towards the end of the cooking time to prevent the mixture from sticking.
  4. Add the chilli, cumin, white pepper, turmeric and coriander to the wok and stir to combine.
  5. Add the fish stock, fish sauce, sugar and coconut cream and stir to combine, then reduce the heat to low, cover, and simmer for 10 minutes, or until the sauce has reduced by about one–third.
  6. Add the prawns to the wok and cook, uncovered, for about 3–4 minutes, or until they just start to turn pink – take care not to overcook the prawns or they will be tough.
  7. Add the pineapple and spring onion to the wok and continue to cook for 1 minute, or until warmed through.
  8. Divide among serving bowls, sprinkle with the pomegranate seeds, if using, and serve with your favourite noodles or steamed rice on the side.

Serves 4
Preparation: 15 minutes
Cooking: 25 minutes



Source:

Low Fat No Fat Asian Cooking

Click here for more cookbooks...

More Recipes

Raspberry cranachan

Raspberry cranachan

This traditional Scottish dessert is quick and easy to put together, and the nutritious combination of cream, fromage frais, oats and fresh fruit makes a superb sweet course for a special occasion meal. The whisky not only adds a taste of Scotland, but gives a fantastic kick to the flavour.

Rice pudding with apricots

Rice pudding with apricots

Rich in flavour and wonderfully creamy in texture, this satisfying rice pudding is a modern version of a popular old favourite. It's flavoured with tangy orange zest and sultanas, and paired with a cinnamon–spiced fresh apricot compote.

Ricotta bruschetta

Ricotta bruschetta

With a selection of Italian–style antipasto vegetables in your refrigerator, interesting light meals and snacks can be prepared in minutes, such as these tasty toasts topped with capsicum and ricotta. A salad is all that's needed to make a sustaining lunch.

Roasted vegetable and pasta bake

Roasted vegetable and pasta bake

A hearty vegetarian dish packed with flavour, this is ideal for a family meal or casual entertaining. A selection of vegetables – butternut pumpkin, asparagus and leeks – is roasted in garlicky olive oil, then tossed with chunky pasta shapes and a cheesy sauce.

Roquefort, pear and watercress salad

Roquefort, pear and watercress salad

The ingredients of this fresh and vibrant salad, with contrasting colours, textures and flavours, are perfectly complemented by the subtle walnut oil dressing. The walnut flavour is enhanced by adding lightly toasted walnut pieces to the salad.

Advertisement