These measured ingredients are for 2 or 3 people. Double the recipe for 4 to 6 people. Remember, you'll need 1 fresh pineapple for every two people.
30 medium shrimp (marinate for 15 to 20 minutes, with some grated or pressed garlic, grated ginger, sesame or olive oil, and salt to taste)
3 Tablespoons of extra virgin olive oil
1 cup (more is optional) of freshly diced pineapple (canned pineapple tends to get mushy)
1 cup of mixed vegetables (use leftover peas, carrots, cut string beans, corn, etc), or fresh or frozen, if you have no leftovers.
1 or 2 eggs
2 cups of leftover cooked rice (I used day old Jasmine rice), Basmati is good also
1 teaspoon turmeric
1 teaspoon curry
2 pinches chili flakes
Pinch (or more) black pepper
3 anchovy fillets ground or mixed with 6 ground or chopped fresh garlic cloves
1.5 teaspoons honey or 1 teaspoon sugar
2 Tablespoons fish sauce (available at Amazon)
3 Tablespoons toasted cashew nuts or other nuts
2 Tablespoons dried meat floss, or vegan meat floss (buy at Amazon)
2 Tablespoons golden raisins
Be sure you have leftover rice from the day before or older. If not, make your rice the day before. You'll need 2 cups for 2 people.
Do all chopping, grinding, cutting, slicing now.
Cut the pineapple in half, lengthwise and carve out two pineapple bowls. Dice the pineapple into 1/2 inch cubes and measure out 1 cup for this recipe. You can snack on the extra or add more than one cup if you want a sweeter flavor. Try this recipe first with 1 cup of chopped pineapple and see what you think.
Be sure when you buy the shrimp, to ask the fish monger to clean and devein each piece and, of course, remove any tail shell.
Chop the shrimp slightly (or not, if you wish) and marinate the shrimp with 1 teaspoon of grated garlic, 1teaspoon of grated ginger, 1 teaspoon of olive oil. Set it aside for 15 minutes.
Measure out 2/3 cup of vegetable mix
Heat a large skillet or wok to smoking hot then add 2 Tablespoons of extra virgin olive oil. Toss in the shrimp. The pan will be so hot that you only need to cook the shrimp for 20-30 seconds on each side. Turn off the heat. Take the shrimp out and put aside on a plate. Be sure to tilt your pan so you can keep the excess oil.
To the skillet or wok, add the anchovy/garlic paste and stir in with the pan oil. Next add half the cashew. The cashews can be raw or toasted. If you can get them raw, then you have more time to toast them. If your cashew is already toasted, you can just leave it to add at the end. Stir cashews for a couple of minutes over medium heat.
Now add the vegetable mix and the pineapple chunks. Keep stirring until the fruit and veggies are a bit soft. Move contents of the pan to one side, tilt the skillet or wok, let the oil flow to one side.
Add 1 or 2 eggs into the oil. Quickly scramble the eggs then, mix eggs into the rest of the ingredients. Now, remove the contents from the pan, into a bowl and set aside.
Add another Tablespoon of oil to the pan or wok. Cook the rice over high heat for a couple of minutes. Add a big drizzle of fish sauce or you can do soy sauce if you don't have fish sauce. Mix it immediately. Try to get the flavor distribute well before the fish sauce evaporates. Then add turmeric powder, curry and honey or sugar. Mix until the rice becomes a golden color.
Now add all the ingredients back to the wok. Stir to combine well. Add the last 2 ingredients - dried meat floss and the golden raisins. Mix well.
You're ready to divide the contents of the pan and serve in the pineapple bowls. Enjoy !
The evening started with finger food, like my recipe for smoked salmon roll-ups. The meal started with a simple refreshing arugula salad with sesame oil, lemon, squeeze of garlic and red grape tomatoes. Then the pineapple shrimp, which was followed by cheese and grapes, followed by some sweets.