Malaysian-Spiced Prawns with Pineapple Recipe

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serves: 2


  • 1 onion, roughly chopped
  • 2 garlic cloves
  • 2tbsp groundnut oil
  • ½tsp each ground turmeric, white pepper and cumin and fennel seeds
  • 1tsp ground coriander
  • 1 red chilli, deseeded and thinly sliced
  • 200g carton coconut cream
  • 1tbsp fish sauce
  • 2 tsp sugar
  • 2tbsp coriander, chopped
  • 200g (7oz) tiger prawns, peeled
  • ¼ cucumber, peeled and halved lengthways
  • fresh pineapple, peeled, cored and chopped


  •  In a food processor, roughly blend the onion and garlic until almost the texture of purée.

  • Heat the oil in a wok, add the onion mixture and stir-fry for 5 minutes until softened. Add spices, then stir in the chilli.

  • Stir in the coconut cream, 150ml (¼pt) water,  fish sauce and sugar. Add the fresh coriander and tiger prawns (for an attractive presentation, leave the tails on).

  • Cook gently until the prawns change from blue to pink. Before serving, stir in ¼ cucumber, peeled, halved lengthways, deseeded and sliced, along with a slice of peeled, cored and chopped fresh pineapple. Not suitable for freezing.

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(19 ratings)
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