INGREDIENTS

INSTRUCTIONS

Halve the pineapple lengthwise, cut out the flesh, leaving
1/2-inch-thick shells, and reserve the shells. Discard the core and
cut enough of the pineapple into 1/2-inch pieces to measure 1 1/2
cups, reserving the remaining pineapple for another use. In a bowl
combine the pineapple pieces, the bell pepper, the scallions, and the
jalapeño pepper. In a small bowl whisk together the soy sauce,
the sugar, the anchovy paste, the turmeric, and 1 tablespoon water.
In a wok or heavy skillet heat 1 tablespoon of the oil over
moderately high heat until it is hot but not smoking, in it stir-fry
the shrimp for 1 1/2 minutes, or until they are just firm, and
transfer them to a bowl. Heat the remaining 1 tablespoon oil over
moderately high heat until it is hot but not smoking and in the oil
stir-fry the garlic for 5 seconds, or until it is golden. Add the
rice and stir-fry the mixture for 30 seconds, or until the rice is
hot. Add the soy mixture and stir-fry the mixture for 1 minute. Add
the pineapple mixture and the shrimp, stir-fry the mixture for 1
minute, or until it is hot, and stir in the coriander. Serve the
fried rice in the reserved pineapple shells if desired. (There will
be extra fried rice.)
Serves 6.
Gourmet May 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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