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.
Ingredients
Prawn
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Prawn, trimmed and deveined 400 g
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Corn Oil 20 ml
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Fish Curry Powder 8 g
Pajeris Sauce
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Corn Oil 30 ml
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Onion, diced 50 g
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Rendang Paste 10 g
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Chilli Paste 20 g
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Gula Melaka, melted 40 g
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Coriander Powder 10 g
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Fish Curry Powder 4 g
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Water 200 ml
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Pineapple, rings and fried 400 g
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Tomato, wedges 150 g
Garnish and Condiments
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Coriander, curls 5 g
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Red Chilli, curls 5 g
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Shallots Rings, soaked in ice water 10 g
Preparation
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Prawn
- Mix all the ingredients in the mixing bowl and marinate prawns overnight.
- Grill the prawns till cooked.
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Pajeris Sauce
- In a pot, stir fry onion, fish curry powder, coriander powder, chili paste, Knorr South East Asian Spice Paste and 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.
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Garnish and Condiments
- Prepare ingredients as mentioned above.
- Fold in tomatoes into the sauce.
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Before Serving
- Plate prawn and pour sauce over.
- Garnish and serve.
