:: INGREDIENTS
- 1 pineapple
- 300 g cooked and cooled rice (jasmine or basmati)
- 1/2 green pepper, diced
- 1/2 red pepper, diced
- 1/2 onion, diced
- 2 garlic cloves, minced
- 1/4 cup cashews
- 4-6 prawns, raw or cooked
- 1 egg
- 4 - 6 tbsp vegetable oil
- 2 teaspoon curry powder
- 1/2 teaspoon ground turmeric
- 2 tablespoon fish sauce
- 1 tablespoon soy sauce
- 2 teaspoons sesame oil
- Pinch of white pepper
- 1 spring onion, finely sliced to garnish
::METHOD
- If using fresh pineapple, prepare by slicing it lengthwise. To create a pineapple bowl, use a small paring knife and cut along the interior sides, drawing a rectangle. Make criss crosses inside the rectangle and scoop out the flesh with a spoon. Finely dice the pineapple pieces, and set aside. (If using tinned pineapples, finely dice and set aside). Reserve the pineapple bowl for serving. Chop the rest of the vegetables and set aside.
- Heat 2 tablespoons vegetable oil in a wok on high heat and add your prawns, cook for 2-3 minutes, till prawns turn pink. Remove from the wok and set aside. Heat another 2 tablespoons vegetable oil in a wok on high heat and crack the egg into the wok, fry until the egg half cooked, break the yolk and cut into the white with your spatula.
- Push the egg to one side of the wok to allow space for your rice, add 1 tbsp vegetable oil to the wok and once smoking hot, add the rice to the wok and mix well, trying to separate rice so as to remove any large clumps.
- Once the rice is well mixed, add the vegetables and stir fry until well mixed. Add the curry powder, turmeric, cashews and stir fry together, return the prawns back into the wok and continue to stir-fry
- Add a splash of light soy sauce and fish sauce over the rice and continue to stir-fry. Season with white pepper and add a dash of sesame oil, taste and adjust.
- Serve in a large bowl with spring onion and chilli scattered on top
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