Udang Masak Lemak Nanas
🍤+🍍 in lemak gravy = magic!
This Masak Lemak Udang Nanas combines spicy, creamy, and tangy in every bite, with juicy prawns and pineapple soaking up all that lemak goodness. 😍
A must-try for fans of bold flavours!
This Masak Lemak Udang Nanas combines spicy, creamy, and tangy in every bite, with juicy prawns and pineapple soaking up all that lemak goodness. 😍
A must-try for fans of bold flavours!
Ingredients:
8 shallots
6 cloves garlic
12g Belacan
10 dried chilli
10 red chilli
50g galangal
4 candlenuts
8 stalks lemongrass
2 tbsp turmeric powder
5 tbsp OKI Premium Sunflower Oil
400ml coconut milk
450ml water
300g pineapple cubes
400g prawns
1 tbsp tamarind paste
½ tbsp sugar
6 pcs kaffir lime leaves
6 cloves garlic
12g Belacan
10 dried chilli
10 red chilli
50g galangal
4 candlenuts
8 stalks lemongrass
2 tbsp turmeric powder
5 tbsp OKI Premium Sunflower Oil
400ml coconut milk
450ml water
300g pineapple cubes
400g prawns
1 tbsp tamarind paste
½ tbsp sugar
6 pcs kaffir lime leaves
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OKI Premium Sunflower OilCooking Instructions
1. Toast the belacan over medium heat until fragrant.
2. Blend shallots, garlic, toasted belacan, dried chillies, red chilli, galangal, candlenuts, lemongrass, and turmeric powder. Add a bit of water to help the blending process. Blend until smooth.
3. Heat OKI Premium Sunflower Oil in a frying pan. Add the blended chilli paste and sauté until fragrant.
4. Pour in coconut milk and water. Stir well to combine.
5. Add pineapple and cook for 3 minutes. Then, add prawns, tamarind paste, and sugar.
6. Once the prawns are cooked, toss in kaffir lime leaves. Serve and enjoy!
2. Blend shallots, garlic, toasted belacan, dried chillies, red chilli, galangal, candlenuts, lemongrass, and turmeric powder. Add a bit of water to help the blending process. Blend until smooth.
3. Heat OKI Premium Sunflower Oil in a frying pan. Add the blended chilli paste and sauté until fragrant.
4. Pour in coconut milk and water. Stir well to combine.
5. Add pineapple and cook for 3 minutes. Then, add prawns, tamarind paste, and sugar.
6. Once the prawns are cooked, toss in kaffir lime leaves. Serve and enjoy!
