Ingredients:
For the Spice Paste:
16 dried red chillies, ends trimmed and soaked in boiling water for 20 minutes
12 shallots
4 garlic cloves
2 candlenuts
2 stalks of lemongrass (remove the outer skins and use the soft inner cores only)
3cm length of fresh turmeric
1.5cm length of fresh galangal
1 tbsp belacan (shrimp paste)
200ml groundnut oil
1/2 ripe pineapple, peeled and cut into 3cm cubes
250ml thick coconut milk
12 king prawns (in their shells)
Method:
In a blender, combine all the spice paste ingredients (drain the chillies before adding). Process until smooth (add a little water, if necessary).
Heat the oil in a wok and when hot, add the spice paste and fry until fragrant. Transfer the fried spice paste to a flame-proof casserole and stir in the pineapple chunks and 1l water. Bring to a simmer and cook for 15 minutes (Add a little water if it looks too thick during this cooking process).
Now stir in the coconut milk, bring back to a simmer and cook for 3 minutes more before adding the prawns. Bring the sauce to a boil and cook for about 4 minutes, or until the prawns are pink and cooked through.
Take off the heat, turn into a warmed serving dish and serve immediately accompanied by rice.
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