The spice paste makes double what you need, but it's easier to make this amount and save half for another meal. The paste will keep for a week in an airtight container.
- 2 tbsp vegetable oil
- 12 uncooked prawns, peeled, tails intact
- 12 pipis, soaked
- 2 red birdseye chillies (optional)
- 200 gm pineapple, diced
- 1 tbsp fish sauce, or to taste
- 1 cup (loosely packed) Thai basil
- To serve: lime halves (optional) and steamed jasmine rice (optional)
- 6 long red chillies, coarsely chopped
- 20 gm peeled ginger, coarsely chopped
- 4 red shallots, coarsely chopped
- 2 garlic cloves, coarsely chopped
- 1 lemongrass stalk (white part only), chopped
- 2 tbsp grapeseed oil
- 50 gm light palm sugar, grated
- 1 tbsp fish sauce
- 1For spice paste, blend ingredients except palm sugar and fish sauce in a blender with 100ml water until smooth. Transfer to a wok and stir-fry continuously over high heat until water evaporates and sauce starts to stick to the pan (4-6 minutes). Add palm sugar and fish sauce, stir over high heat until paste deepens in colour (2-3 minutes), then set aside and clean wok.
- 2Heat oil in wok over high heat until smoking, then add prawns, pipis and chilli, and stir-fry until prawns are golden and pipis open (2-4 minutes). Add half the spice paste (reserve remaining paste for another use) and stir to combine, then stir in pineapple, fish sauce and basil. Serve with lime halves and steamed rice.
Drink Suggestion: Medium-sweet chenin blanc Drink suggestion by Max Allen