Pineapple sambal prawns from The Malaysian Kitchen: 150 Recipes for Simple Home Cooking (page 204) by Christina Arokiasamy

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Notes about this recipe

  • MmeFleiss on June 21, 2017

    Really delicious; we couldn't stop eating it. Definitely a repeater. I deseeded 3 of the chiles de arbol and my mom still found it a bit too spicy, so next time I will deseed more.

  • L.Nightshade on June 15, 2017

    This recipe starts with a spice paste consisting of dried chiles de arbol soaked in boiling water and drained, a yellow onion, tomatoes, and shrimp paste. These are all puréed together then added to a pan with hot coconut oil. For the tiny amount of shrimp paste called for, I didn’t want to go through the recommended procedure of baking it in tin foil, so I just cooked it in a bit of the oil before adding the rest of the paste ingredients. Once the mixture comes to a boil, chunks of fresh pineapple are added. Everything simmers until the sauce thickens and the pineapple is tender, then the prawns, fish sauce, and sugar are added (I used xylitol instead of liquid palm sugar). Mr. Nightshade had his with rice, I had mine as-is. Alongside I served cucumber-yogurt raita, and sweet mango and cashew salad with chile-lime dressing, both from this book. “Fantastic” was heard more than once at table, and I had to agree. Lovely combination of flavors, and a perfect level of heat.

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