AT A GLANCE
The spice paste makes double what you need, but it's easier to make this amount and save half for another meal. The paste will keep for a week in an airtight container.
|01||For spice paste, blend ingredients except palm sugar and fish sauce in a blender with 100ml water until smooth. Transfer to a wok and stir-fry continuously over high heat until water evaporates and sauce starts to stick to the pan (4-6 minutes). Add palm sugar and fish sauce, stir over high heat until paste deepens in colour (2-3 minutes), then set aside and clean wok.|
|02||Heat oil in wok over high heat until smoking, then add prawns, pipis and chilli, and stir-fry until prawns are golden and pipis open (2-4 minutes). Add half the spice paste (reserve remaining paste for another use) and stir to combine, then stir in pineapple, fish sauce and basil. Serve with lime halves and steamed rice.|