Pineapple & prawn rice

Step by Step

Step 1

In a food processor, whizz together the shallot, chillies, lemongrass, garlic, lime leaves, coriander stems and curry powder with ½ of the oil to make a paste.

Step 2

Heat the remaining oil in a wok; fry the paste over a medium heat for 5 minutes, stirring. Increase the heat to medium-high, then add the prawns, green beans and cashews; stir fry for 2-3 minutes or until the prawns are pink and opaque.

Step 3

Scatter in the rice and pineapple and toss well until the rice is piping hot (about 2 minutes). Season with the fish sauce and squeeze over the lime juice. Transfer to a platter and scatter with the crispy onions and herbs.

Ingredient

Lime

1 1
Jasmine rice

250 grams 0.55 lbs
Garlic

4 clove/s 4 clove/s
Echalion shallot

1 1
Lemongrass

2 2
Pineapple

0.5 0.5
Fish sauce

2 tbsp 1 fl. ozs
Cooks' ingredients makrut lime leaves

6 6
Thai basil

20 grams 0.04 lbs
Cooks' ingredients crispy fried onions

40 grams 0.09 lbs
Raw king prawns

300 grams 0.66 lbs
Rapeseed oil

3 tbsp 1.5 fl. ozs
Green beans

200 grams 0.44 lbs
Coriander

25 grams 0.06 lbs
Curry powder

1 tbsp 0.5 fl. ozs
Unsalted cashews

40 grams 0.09 lbs
Red thai chilli

2 2

Pineapple & prawn rice

Summary

Step by Step

Step 1

Step 2

Step 3

Ingredient

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