Ingredients
The following ingredients have 4 Servings
- 2 tbsp (30 ml) cooking oil of choice
- 8 oz (225 g) prawns or shrimps, (peeled and deveined but with tails intact)
- 4 cloves garlic, (minced)
- 1 onion, (finely chopped)
- 1 tbsp (15 g) curry powder, (or more to taste)
- 4 cups (645 g) cooked long-grain white rice like jasmine or basmati rice, (cold or chilled)
- 1 cup (150 g) raisins
- 1 cup (200 g) pineapple chunks (see Note)
- 1/2 cup (75 g) cashews
- 2 tomatoes, (sliced and deseeded)
- 2 tbsp (30 ml) fish saucwe
- 1 tbsp (15 ml) oyster sauce
- 1/2 tbsp sugar
- salt, (to taste)
- 3 stalks or about 2 tbsp (12 g) green onions, (thinly sliced)
- whole pineapple, (for serving (optional))
Instruction
- In a wok or large skillet, heat the oil on medium–high. When the oil is hot, add the prawns and fry for 3 or 4 minutes or until fully cooked. Prawns are done when their flesh is fully opaque and orange. Scoop out the prawns, transfer to a plate and set aside.
- Adjust the heat to medium–low. Add the garlic and onion to the pan and cook for several seconds or until aromatic. Add the curry powder and cook briefly, stirring constantly, until fragrant.
- Add the cooked rice to the pan and pat it down with a spatula, then fold the rice over. Do these two steps a few times until the rice grains have separated and the rice is fully coated with the curry powder. Add the raisins, pineapple, cashews and tomatoes and mix everything well. Return half of the cooked prawns to the wok. Season the mixture with the fish sauce, oyster sauce, sugar and salt. Stir to mix well. Taste and adjust the seasoning, if needed.
- Transfer to a serving plate and garnish with the remaining prawns and green onions. You can also serve this inside a hollowed-out fresh pineapple, if you like.
