INGREDIENTS

INSTRUCTIONS

Cut the pineapple in half lengthwise, and scoop out the fruit (my  wife
uses a curved "grapefruit knife", but any knife will do...) then  chop
it into bite sized chunks.  Put the fruit in a bowl and add the
shallots, chili, ginger, scallion  and coriander, mix and set aside.
Add a pinch of salt to bring out  the juice...  In a wok, heat about a
tablespoon of oil, and stir fry the shrimp  until crispy, and the oil
is aromatic. Remove the shrimp with a  slotted spoon and drain, then
set aside.  Add a further tablespoon of oil, and stir fry the garlic
until golden  brown. Add the rice, and stir thoroughly. Add the fish
sauce and  sugar, and continue stirring. When the rice is heated
through, add  the pineapple mixture and cooked shrimp, and stir until
thoroughly  heated through.  Pour the mixture into the pineapple
shells, garnish and serve.  Note: if you prefer fried rice to be
darkish brown in colour, then  replace half the fish sauce with dark
sweet soy sauce.  Variation: do not cook the fruit mixture. Instead put
the fruit  mixture and the stir fried rice in the fridge (separately)
and chill  all the ingredients, then just before serving mix them and
put them  in the pineapple skins. If you are serving cold then you can
also add  a few mareschino cherries as garnish. This cold variant makes
an  excellent counterpoint to hot curries and spicy chilli dishes on a
hot day (and it gets hot here I can assure you, with the shade
temperature topping 40 celsius on many a day.)  This is an unusual
recipe for Thai food because it is essentially a  vegetarian dish -
they are not common in Thailand, where even  nominally vegetarian
dishes often have quite a large amount of meat.  This one has a little
dried shrimp, and the true vegetarian could  easily leave that out.  It
is also unusual in that it is rather a theatrical dish: though the
theatricality comes from a Thai habbit of frugality, and perhaps a
desire to have less dishes to wash!  For two people you need a medium
sized pineapple: choose carefully it  should be sweet and juicy.  From
colonel@korat1.vu-korat.ac.th Sat Feb 10 12:14:52 1996 Colonel  Ian F.
Khuntilanont-Philpott Systems Engineering, Vongchavalitkul  University,
Korat 30000, Thailand  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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