Thai Prawns with Pineapple Recipe
Ingredients:
- 16-20 large uncooked prawns (shrimp), peeled and deveined
- Salt, divided
- 1 medium pineapple
- 3 shallots
- 2 cloves garlic
- 4 candlenuts or raw macadamia nuts
- 1 1/2 inch piece ginger
- 2 2/3 tablespoons olive oil, divided
- 1/2 cup + 2 tablespoons water
- 1 pinch cayenne
- 1 tablespoon white malt vinegar
- 2 teaspoons sugar
- 2 tablespoons chopped mint
How to cook Thai Prawns with Pineapple:
- Wash the prawns thoroughly. Drain and pat dry with paper towels. Sprinkle with 1 teaspoon salt.
- Peel the pineapple. Core and discard the eyes. Then cut the fruit into small cubes. Put in a colander and sprinkle liberally with salt. Leave for 10 minutes, then rinse thoroughly under cold running water to wash the salt away.
- To make the sauce, blend the shallots, garlic, candlenuts or macadamia nuts, and ginger with 2 teaspoons of the oil and 2 tablespoons of the water until smooth. Put the remaining oil in a wok or large frying pan, heat, and fry the paste, stirring continuously, for 2 minutes. Add cayenne, vinegar, and sugar. Stir, and add the remaining water. Simmer for 3 minutes, then adjust the seasoning.
- Bring the sauce to a rolling boil and add the prawns. Stir, and let it bubble gently for 3 minutes. Add the pineapple cubes and mint and continue cooking, stirring constantly, for 2 minutes.
- Serve the Thai Prawns with Pineapple hot with steamed rice or cold.
Notes:
The Thai Prawns with Pineapple recipe very easy to prepare and so good!
The Thai name for this recipe is Udang Nenas.
This recipe for Thai Prawns with Pineapple serves/makes: 4
The Thai Prawns with Pineapple (Udang Nenas) recipe is adopted from The Homestyle Thai and Indonesian Cooking by Sri Owen 1988.
Main Ingredient: Shrimp
Preparation Method: Poached/Simmered
Cuisine: Thai