Prawns in pineapple and assam gravy

A local favourite, the delicious gravy can be served as soup by itself.

Ingredients (serves 4):
500g prawns, washed and trimmed, with shells on
1 tbsp assam (tamarind) pulp
1 tbsp belachan, toasted in dry pan
2cm piece of galangal, sliced
1cm fresh turmeric
10-12 shallots, sliced
3 chilli padi, sliced
1 small fresh pineapple, skinned and sliced
1 tbsp oil
1 litre water
Salt and sugar to taste

Method:
1. Mix assam pulp in half cup of water and mash to extract the liquid. Strain, discarding the seeds and pulp.
2. In a separate bowl, combine galangal, turmeric, shallots, chilli padi and toasted belachan and pound them together. Alternatively, process in a blender until it becomes a paste.
3. Heat oil in a wok or saucepan and fry the paste for a few minutes. Add pineapples and toss briefly.
4. Pour water into the pan, along with assam paste, salt and sugar and bring to a boil, for about 10 minutes.
5. Add prawns and cook for another 5 minutes, until prawns are done.

Tips:
The gravy can be prepared in advance; just add prawns and cook when ready to serve.

Recipe source: Simply Her magazine (Mar 2007)