600 g large tiger prawns (remove shell with heads on)
500 g fresh pineapple (diced)
4 chilli padi (bird's eye chilli)
6 shallots
4 cloves garlic
½ tbsp ginger
½ tbsp turmeric
1 lemongrass
1 large red chilli (sliced)
5 kaffir lime leaves
½ tbsp galangal
4 thai baby eggplant (substitute for regular eggplant)
¼ cup coconut milk
½ cup water
vegetable oil
| Prawn heads are known to give extra flavour and sweetness to a dish
| Do not overcook the shrimps as it will result in a rubbery texture
Transfer to serving bowl and garnish with large red chili slices. Serve hot