Udang Masak Lemak Nenas (Bruneian Prawns & Sweet Pineapple in Turmeric Coconut Milk) – Authentic Brunei Recipe
Sweet golden pineapple and plump prawns simmered together in a fragrant lemongrass-turmeric coconut gravy.
- Country of Origin
- 🇧🇳 Brunei (Southeast Asia, Asia)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Plump tiger prawns, Juicy ripe pineapple chunks, Green beans, Fresh turmeric, Lemongrass
Ingredients for Udang Masak Lemak Nenas (Bruneian Prawns & Sweet Pineapple in Turmeric Coconut Milk) (4 Servings)
- 1.25 lbs (or 2.5 cups) plump tiger prawns, prepped into bite-sized pieces
- 1.5 cups juicy ripe pineapple chunks, washed and trimmed
- 1 cup green beans
- 1 medium onion and 3 cloves garlic, finely minced with fresh turmeric
- 1.5 tbsp traditional Brunei seasoning (lemongrass, thick coconut milk, bird’s eye chili)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown plump tiger prawns for 5 minutes.
- Add minced onion, garlic, fresh turmeric, and lemongrass, thick coconut milk, bird’s eye chili, stirring for 2 minutes until deeply aromatic.
- Add juicy ripe pineapple chunks and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in green beans right before serving warm.