Ingredients
- 2 tablespoons sunflower oil
- 2 onions, finely chopped
- 2 cloves garlic, finely chopped
- 1 long red chilli, seeded and thinly sliced
- 1 teaspoon ground cumin
- 1 teaspoon white pepper
- 1 teaspoon ground turmeric
- 2 teaspoons ground coriander
- 2 cups (500 ml) salt–reduced fish stock
- 1½ tablespoons fish sauce
- 1 tablespoon soft brown sugar
- ¼ cup (60 ml) coconut cream
- 500 g (1 lb) raw tiger prawns (uncooked large shrimp), peeled and deveined, tails left intact
- 250 g (8 oz) fresh pineapple, peeled, cored and chopped
- 3 spring onions (scallions), chopped
- seeds of 1 pomegranate, to serve (optional)
Preparation
- Heat the sunflower oil in a wok or large non–stick frying pan over medium heat.
- Add the onion and garlic and cook for about 10 minutes, or until softened and beginning to colour.
- Stir occasionally towards the end of the cooking time to prevent the mixture from sticking.
- Add the chilli, cumin, white pepper, turmeric and coriander to the wok and stir to combine.
- Add the fish stock, fish sauce, sugar and coconut cream and stir to combine, then reduce the heat to low, cover, and simmer for 10 minutes, or until the sauce has reduced by about one–third.
- Add the prawns to the wok and cook, uncovered, for about 3–4 minutes, or until they just start to turn pink – take care not to overcook the prawns or they will be tough.
- Add the pineapple and spring onion to the wok and continue to cook for 1 minute, or until warmed through.
- Divide among serving bowls, sprinkle with the pomegranate seeds, if using, and serve with your favourite noodles or steamed rice on the side.
Serves 4
Preparation: 15 minutes
Cooking: 25 minutes
Source: Low Fat No Fat Asian Cooking
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