Asian Salad Recipes - Malaysian Pineapple Pickle with Grilled Prawn Salad (Acar Nanas) Recipe

Ingredients 

• 1 crispy lettuce, such as Cos 450g (1lb) raw prawns

For the pickle:

• 1 teaspoon fennel seeds

• 1 teaspoon cumin seeds

• 1 teaspoon coriander seeds       

• 2 large dried chilies, soaked in warm water for 10 minutes

• 8 small shallots

• 5 garlic cloves

• 2 tablespoons cooking oil

• 3 cloves

• 3 star anise

• 1 cinnamon stick

• 1 small pineapple, peeled, cored and cut into segments 3 curry leaves

• 3 large green chilies

• 1 tablespoon sugar

• salt

Serves 4

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Method

1. First make the pineapple pickle: in a mortar, pound together the seeds, chilies, shallots and garlic to a paste and set aside.

2. In a wok or frying pan, heat the oil and fry the paste, stirring well. Add the cloves, star anise and cinnamon, and stir well.

3. Add the pineapple segments, curry leaves, chilies, sugar and salt to taste, and stir well. Lower the heat and simmer for 30 minutes, until the consistency is that of a thick chutney.

4. Arrange the lettuce leaves on a platter and set aside.

5. Preheat a hot grill and grill the prawns until they change color, about 2 minutes on each side. When cool enough to handle, remove the shells and place the prawns on the salad.

6. Spread the pickle on the prawn and salad (the exact amount will depend on the quantity of lettuce) and serve.