On my shopping trip to our Asian supermarket I found some spice blends. One is the base for the pineapple rice. This consists mostly of shrimp paste and fish sauce.
I bought fresh pineapple, bell peppers and lots of spring onions.
The evening before I cooked 1 cup longgrain rice. It has to be cold for the best result.
Recipe for 2:
125 g prawns
1 cup cooked rice
2 bell peppers
1 carrot
1 bunch spring onions
2 cloves of garlic
1 1/2 cup fresh pineapple
1 package sauce for Thai pineapple rice
2 eggs
1/2 cup chopped cashews
1/2 bunch coriander
2 tsp coconut oil
Salt and pepper
Make the mis en place. Chopping everything is key to Thai kitchen. Beat the eggs.
Use a wok or a wide pan.
Heat up the coconut oil and get the onions in first, after 2 min the other veggies. Give them 4 min on high heat and toss in the pineapple.
Add the sauce package and cook for 3 more min.
Scoop it out of the pan and get the rice in. After 3 min, make a clean spot in the middle and add a little more oil. Pour in the eggs and start to scramble them. Mix with the rice.
Add the cooked prawns and veggies. Season.
Finish with cashews and coriander.
No comments:
Post a Comment