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Ingredients
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12 Large Peeled Prawns 3 Large Red Chilies 2 Large Green Chilies 2 Stalks Lemongrass 2 Asian Bay Leaves 2 Kaffir Lime Leaves 2 Tomatoes 2 8 Lady Fingers 10g Turmeric 20g Garlic |
20g Shallots 20g Candlenuts 150g Pineapple Slices 30ml Cooking Oil 150ml Coconut Cream 500ml Prawn Stock To Taste Salt To Taste Pepper To Garnish Coriander |
Methods
1. Devein prawns. Remove the white portion of the lemongrass and smash the remaining lightly. Slice lady fingers into halves and cut tomatoes into wedges.
2. Chop pineapple into slices.
3. Remove the seeds of green and red chilies and chop them into smaller pieces.
4. Blend chilies, shallots, garlic, candlenuts and turmeric into a paste with your Hand Blender.
5. In a lightly heated pan, add oil and prawns. Sear prawns for 2 minutes, until they turn orange. Remove and set aside.
6. Add blended paste, lemongrass, Asian bay leaves and Kaffir lime leaves to the same pan. Fry for 3 to 5 minutes, until fragrant.
7. Add prawn stock and simmer for 4 to 5 minutes. Add halved lady fingers and continue to cook for 5 to 8 minutes.
8. Add tomato wedges and 150g of pineapple slices. Mix well. Add cooked prawns and coconut cream. Mix well and cook for another 5 minutes. Season with salt and pepper.
9. Garnish with coriander and serve.
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