Udang Masak Nanas (Prawns With Pineapples)

By | 2017-12-21T12:32:37+00:00 July 2nd, 2017|
Udang Masak Nanas, Recipe

1kg medium / large prawns (head and shell removed, retain tail)
1/2 pineapple, semi-ripe or 1/2 can pineapple (if canned pineapple, retain syrup to replace water)
1/2 tbs belachan powder
Salt and sugar to taste
2 large daun limo (kaffir leave)
1 tbs Assam paste
1 cup of water
5 tbs oil

To blend into paste:
30 dried chillies
4 fresh red chillies
10 pieces of shallots
4 gloves garlic
2 stalk serai (lemongrass)
Thumb size lengkuas (galangal)
Thumb size kunyit (turmeric)
4 Buah Keras (candlenut)


  1. Fry the paste in oil until minyak percah (oil floats).
  2. Add in Assam paste, daun limo, belachan, salt and sugar (a little).
  3. Add the prawns and cook until it changes colour. Add a little water if it starts to look too dry.
  4. When prawns have changed colour, add in remaining water (or syrup), and pineapple. Let it simmer till boiling. Do not overcook prawns or it will harden.
  5. Adjust the sourness and sweetness by adding Assam and sugar. Add salt if needed.

Serve with white rice.

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About the Author:

Fred Lam
After a long career in insurance, Signature NOSH Host Fred Lam escaped the corporate jungle to pursue his passion for spreading an appreciation for the Peranakan culture.

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