This is my favourite Nonya dish. The sweet, hot and sour flavours combine well with the sweet juices of the prawns in their shells and as the thin sauce tastes like a hot and sour soup. I find myself drinking spoonfuls of it instead of ladling it onto steamed rice.
- 1 Jar Nonya Secrets Sambal Curry Mix
- 800g Large tiger prawns in their shells
- 200g Pineapple chunks, fresh or from a tin
- 50g Thick tamarind paste
- 40g Demerara sugar or palm sugar
- 150ml Water
- Vietnamese mint or Laksa leaves
- 1 fresh red chilli
Devein the tiger prawns.
Put the tamarind paste, sugar and some of the water into a bowl and add the jar of Nonya Sambal Curry Mix.
Rinse out the jar with remaining water and empty it into the bowl.
Adjust sweet and sour flavours of tamarind and sugar according to taste by adding more or less of either ingredient.
Transfer the mixture into a saucepan and add the tiger prawns and pineapple chunks.
Cook until the prawns turn pink and start to curl up which may take 6-8 minutes.
Transfer onto serving dish and garnish with fresh red chilli and Vietnamese mint or Laksa leaves.