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PINEAPPLE PRAWN CURRY
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INGREDIENTS
18 large Banana prawns
Paste 1 onion 3 cloves Garlic 5 Candlenuts 2 tbsp Lemon grass minced 1 tsp Turmeric 1/4 tsp Galangal (Laos powder) 3 tsp Chilli powder
450g Pineapple (tinned) drained 3 tbsp Coconut powder 1 cup Water 1 tsp Sugar Salt 4 tbsp Cooking oil 2 tbsp Lemon (or lime) juice 1/8 tsp MSG (optional) |
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METHOD
Combine the paste ingredients in a blender and mix to a paste
Chop the front portion of the prawns heads off and remove legs and feelers etc.
Put 4 tbsp of cooking oil in a fry pan and heat on high
Add the pastes and fry until fragrant (about 10 minutes)
Add salt
Add pineapple
Add sugar
Add the prawns
Cover, reduce heat to medium and cook for about 5 minutes
Add the coconut powder / water mix and stir through
Add MSG (optional)
Add lemon juice (or lime juice if you have limes)
Serve on boiled rice with a vegetable dish
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All the recipes on this disc/website are original and copyright © 2010 Dorothy P.C. Loader.
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