Ingredients
5 Dried D'Arbol Chilis (soaked in boiling water. Reserve water
1 large yellow onion chopped
3 roma tomatoes chopped
1/2 teaspoon of shrimp paste
5 tablespoons of coconut oil
1 cup of fresh pineapple chunks
1 pound of large or xtra large shrimp
2-3 tablespoons of liquid palm sugar
1-2 tablespoons of fish sauce
Prepare spice paste by combining chilies, onion, tomato, and shrimp paste in a blender and blending to a smooth paste. Add some of the chili soaking water to help with the blending if needed. You should have about 3 cups bright orange spice paste
Heat the oil in a medium sauté pan or wok over medium heat. Carefully add the spice paste and bring to a boil. Add the pineapple and simmer uncovered until the spice paste thickens and pineapple cubes are tender and the oils have separated onto the surface, about 15 minutes.
Add the prawns, 2 tablespoons of sugar, and 1 tablespoon fish sauce and cook, stirring, until the prawns are pink, about three minutes. Taste and add more sugar or fish sauce if needed. Serve warm over rice.
From The Malaysian Kitchen