Thai Stir Fried Rice and Pineapple (Khao Pad Sapparot)
These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.
Ingredients:
1 medium pineapple
1 Tbsp. chopped shallots
1 Tbsp. grated ginger
4 to 5 red Thai dragon chiles, stemmed and finely julienned
the tops of 2 spring onions, coarsely chopped
1 Tbsp. chopped cilantro
2 Tbsp. dried shrimp
1 Tbsp. garlic, coarsely chopped
2 Tbsp. fish sauce
1 tsp. sugar
2 cups cold, steamed rice
Instructions:
Cut the pineapple in half lengthwise, and scoop out the fruit, then chop it into bite sized chunks.
Put the fruit in a bowl and add the shallots, chile, ginger, scallion and cilantro. Mix well and set aside. Add a pinch of salt to bring out the juices.
In a wok, heat some of the oil, and stir fry the shrimp until crispy and the oil is aromatic. Remove the shrimp with a slotted spoon and drain, then set aside.
Add a little more oil and stir fry the garlic until golden brown. Add the rice, and stir thoroughly, then add the fish sauce and sugar. Continue stirring and when the rice is heated through, add the pineapple mixture and cooked shrimp. Stir until everything is thoroughly heated through.
Pour the mixture into the pineapple shells, then garnish with some chopped cilantro and serve.
Recipe from recipegoldmine.com.