- rice - 1 glass
- shrimp - 12 pieces
- pineapple - 1 piece
- garlic - 3 teeth
- curry - - To taste
- Shallots - 2 pieces
- carrots - 0.5 Pieces
- Red pepper - 1 piece
- raisins - 2 Art. spoons
- soy sauce - 1 Art. a spoon
- salt - - To taste
- Cashew (fried) - 0,5 Cups
- onion green - - To taste
- Cilantro - - To taste
We put a saucepan of rice on the fire and cook it until it is ready. Heat in a wok or in a frying pan with high sides 1 tablespoon of oil (vegetable or olive). We take a clove of garlic, finely chopped and fried until it releases a fragrance. We spread the prawns in a short time with garlic and cook them for 15 minutes. When the shrimps are ready, we spread from the pan and heat another 2.5 tablespoons of oil. On this oil, fry pre-cut shallots and two more cloves of garlic. Add the chopped carrot and red pepper. We take a whole pineapple, cut it in half and cut out all the pulp from the middle of the half. Cut the flesh into small pieces. We put the cooked cold rice in a frying pan with onion and garlic. Add to it raisins and pieces of pineapple, cut from the core. We cook the whole mixture over medium heat, constantly mixing the contents. Add curry, soy sauce, salt and pepper and cook min 10. All the rice will turn yellow, and taste soaked with all spices. If necessary, add more spices to taste. At the very end, sprinkle the finished rice with cashew nuts and cooked prawns. We increase the fire and keep the rice on it for a few more minutes, constantly mixing. Fill the pineapple halves with rice with shrimp, decorate with green onion or cilantro and serve hot on the table. Bon Appetit!
Servings: 2