Preparation

The careful preparation of all the ingredients is crucial to bring out the intended flavors and nuances of this intricate dish. Start by thoroughly cleaning the prawns to ensure all residual sand and shells are removed. The prawns should be fresh and plump, reflecting a slight snap when bitten.

Dice the shallots, garlic cloves, and ginger to a fine consistency; they form the aromatic base of the dish. The curry leaves should be fresh, providing a hint of citrus and an unmistakable fragrance vital to the Marianas Twilight Prawns.

Prepare the lemongrass by bruising it with the side of a knife; this releases its essential oils and flavors. Sliced red chillies will introduce a subtle heat, which can be adjusted according to personal preference. Lastly, the vibrant addition of sliced red bell pepper and juicy pineapple chunks rounds out the dish by introducing sweetness and a satisfying texture.

Cooking Process

In a hot pan, add a splash of oil and sauté the shallots, garlic, and ginger until they release a fragrant aroma, about 2-3 minutes.
Add the curry leaves and bruised lemongrass, cooking for an additional minute.
Introduce the prawns to the pan. Cook until they are pink and opaque, about 4-5 minutes.
Add the coconut milk, turmeric powder, and coriander powder, stirring to combine.
Slowly bring the mixture to a simmer, reducing until the sauce thickens. This should take around 10-15 minutes. Keep a cooking timer to ensure you don't overcook the sauce.
Once reduced, add the lime juice, fish sauce, and palm sugar. Stir until the sugar has completely dissolved.
Fold in the sliced red bell pepper and pineapple chunks, cooking for an additional 2-3 minutes until just heated through.
Remove from heat, and garnish with the chopped fresh coriander and basil leaves.
Serve warm over steamed