Udang Nenas

"Udang Nenas"
(Sauteed Jumbo Prawns with Grilled Pineapple, ‘kemangi” leaf and tomato sambal)


Oil for frying
360    gr.          Jumbo prawn, peeled, tail on
          to taste   Salt and pepper
100    gr.          Pineapple, cubes, grilled
50      gr.          Shallot, sliced
20      gr.          Garlic, sliced
25      gr.          Red chilli, sliced
100    gr.          Leek, sliced
25      gr.          Green chilli, sliced
100    gr.          Tomato sambal (R)
6        gr.          Sugar
20      cc.          Fish sauce
30      cc.          Oyster sauce


Method of preparation:
* Sauté the prawns in hot oil just until the colour changes to pink, season with salt and pepper,
   then drain.
* Sauté shallot, garlic, red and green chillies, and leek in fresh hot oil until aromatic.
* Add remaining ingredients, seasons with salt, pepper, sugar, fish sauce and oyster sauce.
* Place the prawns and add pineapple into the sauce and heat until warmed through.
   Garnish with coriander leaf.