I work in ...

Continue

Your content is being adapted
based on your type of business.

+

Prawn

  • Prawn, trimmed and deveined 400 g
  • Corn Oil 20 ml
  • Fish Curry Powder 8 g

Pajeris Sauce

  • Corn Oil 30 ml
  • Onion, diced 50 g
  • Chilli Paste 20 g
  • Gula Melaka, melted 40 g
  • Coriander Powder 10 g
  • Fish Curry Powder 4 g
  • Water 200 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
  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.