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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.

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Ingredients
• 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)

Method
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.)

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Garnish with cilantro and serve hot with boiled white rice…

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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!💛

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