Originally
a Thai delicacy, presented in a carved pineapple with sweet and sour taste of
the healthy pineapple fruit in addition to the nutrition provided by vegetables
and prawns is a must-try.
A humble attempt to put it together in
the simplest manner possible using Blue fort Basmati rice.
The
recipe is given below.
Ingredients
2 ½ cup Blue fort basmati rice
2 tbsp olive oil
7-8 medium-size prawns deveined
and cleaned
2 tbsp oyster sauce
3 tbsp light soya sauce
½ cup vegetable stock
1/4th cup carrot
1/4th cup baby corn
1/4th cup spring onion
1/4th cup capsicum
1/4th cup fresh pineapple chunks
1 tsp ginger garlic paste
Salt to taste
1/4th cup pineapple juice that’s
gathered during scooping of the fruit.
1/4th tsp white pepper powder
1 slit green chili
Water for boiling
Procedure
Wash the rice and keep aside for
15-20 min.
In a deep bottom, pan cook the
rice with the required amount of water and salt. Drain the water and on resting
for a few minutes freeze the rice for 15-20min.
In a wok add oil, slit green
chilly, veggies, ginger garlic paste and sauté well until the rawness of the
paste goes away.
Add the pineapple juice and
vegetable stock to it. Cook till vegetables are nearly cooked and not
overcooked. At this stage add the prawns (pre-marinated with salt and turmeric
powder), along with Soya sauce, oyster sauce, and pepper powder. Let the prawns
cook and turn out pink.
Once the prawns are cooked and
the overall mix thickens a little tip in the cooked and cooled rice increasing
the heat to high.
Mix it well. Plate it in the
Pineapple half leftover after scooping the flesh. Looks interesting and tastes
delicious.
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