Pineapple shrimp stir-fry
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Read about shrimp in the BrightCulinary Book
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Ingredients
Method
Techniques
Refrigerate the cooked rice uncovered about one hour to stand in for leftover rice.
- shrimp
Peel and devein the shrimp: shells off, a shallow cut down the back, tract lifted out with the back of a paring knife.
- 1 whole pineapple
Core the pineapple, cut the flesh in a grid and scoop it out, keeping the shell as a bowl.
- cashews
- crushed red pepper flake
- ½ whole small white onion
Toast the cashews with crushed red pepper flake and cool them completely.
Saute the finely chopped half onion and half red bell pepper until soft and translucent, then set aside.
- ½ whole red bell pepper
- oil
- 1 whole egg
Re-oil, keep over medium-high heat and add the whole shrimp in a single layer; 45 seconds until pink on one side, toss, then add the shrimp pieces and cook until just barely done, three to four minutes total.
Set the shrimp aside with the peppers and onions, re-oil and crack in a whole egg; leave 30 seconds, scramble, keep over medium-high heat until just barely not cooked.
- 3 cups rice
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp garam masala
- MPP
- kosher salt
Add about three cups of cooked rice with two tablespoons soy sauce, one tablespoon fish sauce, about a tablespoon garam masala, a pinch of ground pepper and a larger pinch of kosher salt; cook over medium-high heat about a minute.
Add the pineapple, cook another minute and a half, then return the peppers, onions and shrimp and toss.
- 1 whole chopped scallion
Kill the heat, add one chopped scallion and the toasted cooled cashews so they do not go mushy.