My parents went to Pontian Kechil, Johor last weekend. Pontian Kechil is a well-known fishing village in the southern tip of Malaysia. In fact, drive a further 20 km or so southbound and you would have reached the southern-most tip of Asia!
Gorgeous Pineapple skin
Anyway, a short 15 minutes drive from Pontian Kechil towards the direction of Johor Bahru will lead you to a town called Pekan Nenas (which literally means "Pineapple Village" in Malay). Pekan Nenas has many pineapple plantations and is the biggest exporter of pineapples from Malaysia. My parents bought 2 pineapples home and we had Pineapple Prawn Sambal last night.
Pineapple Prawn SambalThe sweetness and slight sourness of the pineapples complimented well with the freshness of the prawns as well as the spicyness of the sambal chilli. A definite good companion to steaming hot rice!
This is the recipe:-
Ingredients
- 300 grammes fresh medium-sized prawns (shell and deveined)
- 2 large onions (quartered)
- 150 grammes of pineapple (cubed)
- Sugar to taste
- Salt to taste
- 2 tablespoon of cooking oil
- 5 dried red chillis (pre-soaked for 30 minutes and remove seeds if want it to be less hot)
- 10 bulbs shallots
- 5 bulbs garlic
- 3 slices of galangal
Method
Blend or pound sambal ingredients till fine.
Heat oil in wok and fry sambal ingredients at medium heat till fragrant (about 2 minutes) taking care not to over-burn the ingredients. Add onions and continue stirring for about another minute.
Increase to high heat and add prawns and pineapples. Continue stirring till prawns are cooked. Add sugar and salt to taste. Add a little warm water if you prefer some gravy.
Bon appetit!
