Wednesday, 23 January 2008

Thai Pineapple Rice (Khao Pad Sapparot)

After that basic fried rice recipe in that last post, I thought it would be timely to introduce this fried rice variant that is quite popular in the part of the world where I came from. In Thai restaurants or food stalls, Thai pineapple fried rice is often served in a pineapple shell (a pineapple cut in half lengthwise and then hollowed out - just as Little Corner of Mine has done here). The presentation is stunning, the aroma is mouth-watering and the main dish itself is delicious. It is a slightly unusual dish with the use of fruit in a fried rice but works well with a good balance of the savoury and the sweet. Sometimes, toasted cashew nuts and pork floss are added on top as garnish.

I did not have any whole pineapple available but tinned pineapples work well as a substitute. If you do have whole pineapples at hand though, this would be a great dish to cook up for a dinner party as all the ingredients can be prepared ahead of time and then put together very quickly, and it looks fantastic when brought to the table.

Thai pineapple fried rice 1



Ingredients (serves 2):

2 portions of medium/long grain rice, completely cold
150g prawns
2-3 shallots, chopped
1 clove of garlic, minced
1/2 tsp grated ginger
2 chillies, finely chopped (use more or less depending on the heat desired)
1 tbsp soy sauce
2 tbsp fish sauce
1 tsp sugar
1/2 tsp turmeric powder (optional, for colour and extra flavour)
1 small handful of frozen peas or mixed veg, thawed
3 pineapple rings, cut into chunks
1 small handfull of raisins or sultanas
1 small handful of coriander, chopped

Method:

Heat a wok or large frying pan till hot, add some cooking oil and stir fry the shallots, garlic and ginger until fragrant, about 30 seconds. Add the prawns and cook until just turning pink. Add the rice, and stir fry for a few minutes to heat through. Add the soy sauce, fish sauce, sugar, turmeric powder and sliced chillies and continue to stir fry to mix evenly.

Finally, add the peas, pineapple chunks and raisins and mix until thoroughly heated
through. Garnish with chopped spring onions or coriander and serve.

7 comments:

frank tastes said...

Thanks for this fried rice recipe! I absolutely love ordering this dish whenever I frequent Thai restaurants; now I can make it at home. :D

Little Corner of Mine said...

What a lovely plate of Thai pineapple fried rice from scratch!

Kevin said...

This fried rice dish sounds really tasty! Prawns and pineapple are two of my favorites.

Nilmandra said...

Frank tastes: Glad you find that useful!

Little Corner: Without the pineapple shell though. I really loved your presentation with the pineapple :)

Kevin: It's a good combination isn't it? Rather like ham and pinapple in Hawaiian pizza.

Heather said...

Oh, that looks awesome! I love pineapple fried rice.

btw, I added you to my sidebar, because I am always learning/cooking Asian cuisine and ffs, you have Mario and Peach figurines for your avatar! I'm pretty sure we should be bff.

Nilmandra said...

LOL thanks, Heather :) Mario and Peach were the cake toppers for my wedding cake!

Happy cook said...

Yumm I love the pineapple rice

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