Ingredients:
Pineapple Fried Rice:
3 cups cold jasmine rice (khao hom mali) or any long-grain white rice
1 large pineapple (about 3 1/2 to 4 pounds)
1 1/2 tablespoons vegetable oil
10 cloves garlic, pounded to a mash or crushed and chopped
1/2 pound medium shrimp, cleaned and peeled
1 1/2 teaspoons curry powder
1 red bell pepper, diced
3 scallions, including the green tops, sliced
2 1/2 tablespoons sugar
1 1/2 tablespoons Thai fish sauce (nam pla)
Condiments:
1 1/2 tablespoons shrimp powder with chili (kung phrik pon)
1/3 cup roasted unsalted peanuts, crushed in a mortar or finely chopped
3/4 cup loosely packed chopped cilantro, including the stems
6 small Thai chilies (phrik khee nu) or 2 serrano chilies, minced
3 cups cold jasmine rice (khao hom mali) or any long-grain white rice
1 large pineapple (about 3 1/2 to 4 pounds)
1 1/2 tablespoons vegetable oil
10 cloves garlic, pounded to a mash or crushed and chopped
1/2 pound medium shrimp, cleaned and peeled
1 1/2 teaspoons curry powder
1 red bell pepper, diced
3 scallions, including the green tops, sliced
2 1/2 tablespoons sugar
1 1/2 tablespoons Thai fish sauce (nam pla)
Condiments:
1 1/2 tablespoons shrimp powder with chili (kung phrik pon)
1/3 cup roasted unsalted peanuts, crushed in a mortar or finely chopped
3/4 cup loosely packed chopped cilantro, including the stems
6 small Thai chilies (phrik khee nu) or 2 serrano chilies, minced
Directions:
Put the rice in a large mixing bowl and knead it gently through your fingers to separate the grains. Set aside.
Stand the pineapple up, and, keeping the leaves intact, cut a vertical slice off one side. This slice will become the "lid" for the finished dish of stuffed pineapple.
Lay the pineapple down, cut side up. Carefully hollow it out to remove the fruit, but leave the shell intact for stuffing. Set the shell and lid aside. Core the fruit and chop it into 1/2-inch cubes. You should have about 2 cups.
Place all of the stir-fry ingredients within easy reach of the cooking area.
Set a wok over medium-high heat. When it is quite hot, add the oil. Rotate the wok a bit so the oil coats the sides. When the oil is hot, add the garlic and stir-fry briefly, just until golden and aromatic. Add the shrimp and stir-fry just until they begin to turn pink, about 15 seconds. Add the pineapple and stir-fry for 2 minutes. Add the rice and stir-fry, pressing the rice down into the bottom of the wok. Turn the rice mixture over, press it down into the wok again, and stir-fry for 1 minute. Add the curry powder and stir-fry for 30 seconds. Add the sugar and stir-fry for 30 seconds. Add the fish sauce and stir-fry for 30 seconds. Turn off the heat.
Put the rice in a large mixing bowl and knead it gently through your fingers to separate the grains. Set aside.
Stand the pineapple up, and, keeping the leaves intact, cut a vertical slice off one side. This slice will become the "lid" for the finished dish of stuffed pineapple.
Lay the pineapple down, cut side up. Carefully hollow it out to remove the fruit, but leave the shell intact for stuffing. Set the shell and lid aside. Core the fruit and chop it into 1/2-inch cubes. You should have about 2 cups.
Place all of the stir-fry ingredients within easy reach of the cooking area.
Set a wok over medium-high heat. When it is quite hot, add the oil. Rotate the wok a bit so the oil coats the sides. When the oil is hot, add the garlic and stir-fry briefly, just until golden and aromatic. Add the shrimp and stir-fry just until they begin to turn pink, about 15 seconds. Add the pineapple and stir-fry for 2 minutes. Add the rice and stir-fry, pressing the rice down into the bottom of the wok. Turn the rice mixture over, press it down into the wok again, and stir-fry for 1 minute. Add the curry powder and stir-fry for 30 seconds. Add the sugar and stir-fry for 30 seconds. Add the fish sauce and stir-fry for 30 seconds. Turn off the heat.
Put the pineapple shell on a serving platter and lightly pack the fried rice into the hollow. Mound it at the top to create a rounded form. (If the fried rice doesn't all fit in the pineapple shell, keep the remainder warm in the covered wok).
Dust half the pineapple with some of the shrimp powder and sprinkle the other half with some of the crushed peanuts. Put the remaining shrimp powder and peanuts and the chopped cilantro and minced chilies, into small individual serving bowls.
Dust half the pineapple with some of the shrimp powder and sprinkle the other half with some of the crushed peanuts. Put the remaining shrimp powder and peanuts and the chopped cilantro and minced chilies, into small individual serving bowls.
Place the reserved pineapple lid alongside the pineapple.
Set out the platter of stuffed pineapple and all the condiments, and serve.
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