, , , , , , ,

It has been salads and grilled chicken for lunch and dinner these past couple of weeks which is fantastic! I’ve even got back into my running and feeling a lot stronger with much more energy!

Now that the weather is cooler in the evenings, I find myself craving for a warm asian dish with a slight kick of chilli. So last night for dinner, I decided to treat us with this simple no oil and no salt dish. This is my grandma’s recipe, which she usually makes with blue crab…but seeing as I still have this weird fear of cooking crabs, I substituted it with prawns instead.


• Fresh prawns (without shells)
• Half a fresh pineapple (roughly cut)
• 2 shallots, 4 cloves garlic, fresh chillies, black peppercorn (pound these in a pestle & mortar – adjust the chilli according to your own taste)
• Coconut milk
• Fish sauce
• 1 lemongrass
• Turmeric powder (if you can get fresh turmeric, pound around half thumb size of it with the garlic & shallots)
• Cilantro (optional)

1. In a wok/saucepan, place all the pounded ingredients, coconut milk, turmeric powder, lemongrass, fish sauce and leave to simmer on a low heat for 15 to 20 mins until you get a lovely aroma.
2. Add the pineapples into the wok, gently stir them and leave to soften slightly for 3 mins.
3. Add the prawns and simmer till they are cooked thoroughly. (You can add cilantro at this point if you wish.)


Garnish with cilantro and serve hot with boiled white rice…


This dish is a little sweet, a little spicy and the aroma of the pineapples in the coconut milk was so divine, I was immediately transported back to my grandma’s kitchen.

Maybe one day I’ll gather my courage to make it with crabs!

Have a wonderful Thursday!💛