My hubby not in favour of too much prawns in his diet. Here I cooked only half portion of the recipe below. I believe this is a good recipe so I must cooked it and share with all.
The original recipe does not have pineapples but I add some cos' I like it with the masak merah paste that makes it sweet. Very tasty sweet and sourish curry sauce goes well with steaming hot rice.
Recipe Source - Yum Yum Magazine No. 77 with slight modification
Recipe Source - Yum Yum Magazine No. 77 with slight modification
Ingredients
[serves 2-3]
3-4 tbsp oil
600 gm medium to big size prawn meat [according to your preference]
1 red chilli - seeded and cut strips
1 red chilli - seeded and cut strips
1 stalk spring onions - cut short lengths
Blended Ingredients
5 shallots - peeled
2 pips garlic - peeled
2 red chillies, 3 dried chillies
1 stalk lemongrass -cut small pieces
Seasoning
3 tbsp tomato sauce
1/2 tbsp sugar
1 tsp salt
100 ml water
- Heat oil in wok, stir fry pounded ingredients and seasoning until aromatic and oil separates. Add in water and let it boils.
- Add in the prawns, chilli and stir fry over high heat until well mixed and cooked.
- Lastly add in spring onions, stir to mix and dish up to serve.
I'm linking this post to Little Thumbs Up Event - Prawns March 2014
hosted by Moon of Food Playground
I'm also submitting this post to Cook Your Books Event #10 hosted by
Joyce of Kitchen Flavours
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