Spicy Fruits of the Sea - Prawns & Pineapple Sambal

Ingredients:-

1 tablespoon butter
Prawns (peeled & de-veined)
Diced Pineapples


Sambal:-

4-5 cloves garlic
6-8 shallots OR 1 large red onion
1-inch ginger root
4-5 Asian dried red chillies soaked in water (I used about 1/2 cup of sambal oelek)
1/3 cup of dried shrimps
1 tablespoon vegetable oil
approx. 1 teaspoon tamarind paste (blend with 1/2 cup water)
approx. 1 teaspoon Lea & Perrins Worchestershire sauce

Preparation

• Blend the garlic, shallots (or onion), and ginger; Add chillies and blend
• Heat the oil & fry the dried shrimp; remove shrimp from the oil
• Add the blended chillies (etc.) to the oil and fry until the oil surfaces
• Remove the oil and return to the flame; add the dried shrimp
• Blend the tamarind paste with water and Worchestershire sauce; Add to Sambal

• In another wok/skillet, heat butter
• As butter starts to melt, add prawns (make sure they are as dry as possible)
• After 3-5 minutes, when butter has coated the prawns and they are cooked, add the sambal
• Cook for another 5 minutes, then add the pineapples
• Cook for another 2-3 minutes

• Let the dish sit for the flavours to meld
• Heat before serving