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  3. Pajeris Prawn and Pineapple
  1. Recipes

Pajeris Prawn and Pineapple

This fragrant stew steeped in Asian flavours is a dish you’ll want to create over and over again. Tamarind lends its zest to a slew of spices for a dish loaded with extra zing.

Pajeris Prawn and Pineapple

Ingredients

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Prawn

  • Prawn, trimmed and deveined 400 g
  • Corn Oil 20 ml
  • Fish Curry Powder 8 g
  • Knorr Chicken Seasoning Powder 1kg 2 g

Pajeris Sauce

  • Corn Oil 30 ml
  • Onion, diced 50 g
  • Knorr South East Asian Spice Paste 600g 10 ml
  • Knorr Rendang Paste 525g 10 g
  • Chilli Paste 20 g
  • Gula Melaka, melted 40 g
  • Coriander Powder 10 g
  • Fish Curry Powder 4 g
  • Water 200 ml
  • Knorr Concentrated Tamarind Sauce 1kg 60 ml
  • Pineapple, rings and fried 400 g
  • Tomato, wedges 150 g

Garnish and Condiments

  • Coriander, curls 5 g
  • Red Chilli, curls 5 g
  • Shallots Rings, soaked in ice water 10 g

Preparation

  1. Prawn

    • Mix all the ingredients in the mixing bowl and marinate prawns overnight.
    • Grill the prawns till cooked.

  2. Pajeris Sauce

    • In a pot, stir fry onion, fish curry powder, coriander powder, chili paste, Knorr South East Asian Spice Paste and Knorr Rendang Paste till fragrant.
    • Add in water and bring to boil.
    • Fold in pineapple, gula melaka and Knorr Concentrated Tamarind Sauce let it simmer for 8 mins.

  3. Garnish and Condiments

    • Prepare ingredients as mentioned above.
    • Fold in tomatoes into the sauce.

  4. Before Serving

    • Plate prawn and pour sauce over.
    • Garnish and serve.