Udang kuah nanas - large shrimp/prawns with pineapple

Ingredients

• 1,250 mlwater
• 2salam leaves
• 500 glarge prawns, such as tiger prawns
• 200 gpineapple
• 2 tsppalm sugar
• 4 tspsalt
• 1 tbsptamarind water
• 3red chillies
• 2red bird’s eye chillies
• 6shallots
• 3 clovesgarlic
• 3 cmturmeric
• 2 cmgalangal
• ½ tspshrimp paste

Instructions

1. 1

   Prepare the prawns

   Clean the prawns, leaving their tails on.

2. 2

   Cut the pineapple

   Cut the pineapple into 1 cm cubes.

3. 3

   Make the spice paste

   Pound or grind the chillies, shallots, garlic, turmeric, galangal and shrimp paste to a fine paste.

4. 4

   Simmer the broth

   Heat the water in a pan with the salam leaves and spice paste. Cook for 5 minutes.

5. 5

   Cook the prawns

   Add the prawns and pineapple, then cook until the prawns are done.

6. 6

   Season and rest

   Stir in the salt, palm sugar and tamarind water. Leave the soup to stand for a while before serving.

What is udang kuah nanas?

Udang kuah nanas is an Indonesian prawn soup whose name describes its main ingredients: prawns and pineapple in a seasoned broth. It brings together the sweet-tart fruit, savoury shrimp paste and aromatics such as turmeric and galangal.

This version relies on a freshly pounded spice paste, which flavours the water before the prawns and pineapple go in. The result is a clear, quick-cooking broth rather than a thick or creamy soup.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The prawns provide most of the protein, while pineapple and palm sugar contribute carbohydrates; the recipe contains little added fat. Serve a bowl with rice and a vegetable side for a more substantial, balanced plate.

The spice paste

Chillies: the red chillies and bird’s eye chillies provide the heat, while shallots and garlic give the paste its savoury base. Adjust the heat by removing the chilli seeds before grinding.

Aromatics: turmeric adds earthy warmth, and galangal brings a sharp, citrus-like note. Shrimp paste contributes a concentrated savoury flavour, so grind it thoroughly into the mixture.

Pineapple and tamarind

Pineapple: cut it into 1 cm cubes so the pieces are easy to eat and warm through quickly in the broth. Ripe fruit makes the soup sweeter; less ripe pineapple tends to taste sharper.

Tamarind water: add it with the salt and palm sugar near the end, as the recipe directs. Taste the broth after stirring, since pineapple sweetness and tamarind tartness can vary.

Cooking the prawns

Broth first: simmer the salam leaves and spice paste in the water for 5 minutes before adding the other main ingredients. This gives the liquid time to take on the paste’s aroma.

Doneness: cook the prawns only until they are opaque and firm. The recipe gives no fixed cooking time after they are added, so check them as they cook and avoid leaving them in the hot broth longer than needed.

Serving the soup

Serve the soup hot, with the prawns and pineapple distributed between bowls. Steamed rice is a simple accompaniment that works well with the fragrant, tangy broth.

For a fuller meal, add a plainly cooked vegetable side. Keep it simply seasoned so it does not compete with the soup’s chilli, fruit and savoury flavours.

Getting the seasoning right

Sweetness: palm sugar rounds out the sour and savoury notes rather than turning the broth into a sweet soup. Stir it in fully before deciding whether the balance needs adjusting.

Salt: the listed amount is 4 teaspoons, so add it carefully and taste the broth before serving. Shrimp paste is already savoury, and the final balance depends on the ingredients used.

Recipe notes & tips

• Leave the prawn tails on as directed, but remove them at the table if preferred.
• Cut the pineapple into evenly sized 1 cm cubes so it warms through consistently.
• Grind the spice paste finely to distribute its flavour through the broth.
• Taste the broth after adding the tamarind water and palm sugar.
• Have the bowls ready before adding the prawns so you can serve them as soon as they are cooked.

Variations

• Milder broth: remove the chilli seeds before grinding the paste.
• More heat: increase the bird’s eye chillies to suit your taste.
• Extra pineapple: add more fruit for a sweeter, fruitier broth.
• Rice accompaniment: serve with steamed rice to make the soup a fuller meal.
• Fresh finish: add a little extra tamarind water at the table for a sharper note.

Common mistakes to avoid

• Coarse spice paste: grind or pound the aromatics until fine so they flavour the broth evenly.
• Uneven pineapple pieces: cut the fruit into 1 cm cubes for consistent pieces.
• Overcooked prawns: check them as they cook and serve once opaque and firm.
• Unbalanced seasoning: stir in the salt, sugar and tamarind water, then taste before serving.
• Skipping the simmer: cook the paste and salam leaves in the water for the full 5 minutes before adding the prawns and pineapple.

How to store

Refrigerate leftovers promptly in a covered container and use within 2 days. Reheat gently in a pan until piping hot, taking care not to cook the prawns for longer than necessary.

Frequently asked questions