| When buying a pineapple, look for a
sweet-smelling fruit with an even brownish/yellow skin. To test for
ripeness, tap the base - a dull sound indicates that the fruit is
ripe. the flesh should also give slightly when pressed. |
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Ingredients
- pineapple - 1
- cooked cold rice -
675g-900g/1½-2 lb/3-4 cups
- vegetable oil - 30ml/2 tbsp
- lean pork - 225g/8 oz, cut into
small diced
- spring onions - 2, chopped
- green chilies - 2, seeded and
chopped
- small onion - 1, finely chopped
- roasted cashew nuts - 50g/2 oz
- cooked shelled prawns - 115g/4
oz
- soy sauce - 15ml/1 tbsp
- fish sauce - 30ml/2 tbsp
- mint leaves - 10-12, red chilies
- 2, sliced, green chilies - 1, sliced, to garnis
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Method
- Cut the pineapple in half
lengthways and remove the flesh from both halves by cutting round
inside the skin. Reserve the skin shells. Chop 115g/4 oz of the
fruit.
- Heat the oil in a wok. Add the
chilies and onion and fry for 3-5 minutes until softened.
- Add the pork and cook until it
is brown on all sides.
- Stir in the rice and prawns and
toss well together. Continue to stir-fry until the rice is
thoroughly heated.
- Add the chopped pineapple,
spring onions and cashew nuts. Season with soy sauce and fish
sauce.
- Spoon into the pineapple skin
shells. Garnish with green and red chilies and mint leaves. Serves
4-6.
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