Gaeng Som with Prawns and Pineapple
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 400 g raw king prawns, peeled and deveined
- 3 shallots
- 3 dried red chillies
- 1 tsp shrimp paste
- 2 tbsp tamarind paste
- 2 tbsp fish sauce
- 1 tbsp palm sugar
- 225 g tinned pineapple chunks in juice
- 150 g white cabbage
Nutrition (per serving)
- Calories
- 170 kcal
- Protein
- 19.3 g
- Carbohydrate
- 20.2 g
- of which sugars
- 16.9 g
- Fat
- 0.9 g
- of which saturates
- 0.3 g
- Fibre
- 2.4 g
- Salt
- 2.55 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Blend the shallots, dried red chillies and shrimp paste with a splash of water to a rough paste.
- 2
Fry the paste in a little oil in a pan for 2 minutes until fragrant.
- 3
Pour in 400ml water and the tamarind paste, bring to a simmer and cook for 5 minutes.
- 4
Add the white cabbage and pineapple chunks and simmer for 5 minutes until the cabbage is tender.
- 5
Add the king prawns and cook for 3 to 4 minutes until they turn pink and opaque all the way through.
- 6
Season with the fish sauce and palm sugar, balancing the broth sharp, salty and a little sweet, then serve with jasmine rice.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.