Udang Masak Merah

My hubby not in favour of too much prawns in his diet.  Here I cooked only half portion of the recipe below. I believe this is a good recipe so I must cooked it and share with all.

The original recipe does not have pineapples but I add some cos' I like it with the masak merah paste that makes it sweet.  Very tasty sweet and sourish curry sauce goes well with steaming hot rice.
Recipe Source - Yum Yum Magazine No. 77 with slight modification

Ingredients

[serves 2-3]

3-4 tbsp oil

600 gm medium to big size prawn meat [according to your preference]
1 red chilli - seeded and cut strips

1 stalk spring onions - cut short lengths

Blended Ingredients

5 shallots - peeled

2 pips garlic - peeled

2 red chillies, 3 dried chillies

1 stalk lemongrass -cut small pieces

Seasoning

3 tbsp tomato sauce

1/2 tbsp sugar

1 tsp salt

100 ml water

1. Heat oil in wok, stir fry pounded ingredients and seasoning until aromatic and oil separates.  Add in water and let it boils.
2. Add in the prawns, chilli and stir fry over high heat until well mixed and cooked.
3. Lastly add in spring onions, stir to mix and dish up to serve.
   
   
   
   

I'm linking this post to Little Thumbs Up Event - Prawns March 2014 

hosted by Moon of Food Playground

I'm also submitting this post to Cook Your Books Event #10 hosted by
 Joyce of Kitchen Flavours