World Cuisine

  • 1 pineapple, leaves attached
  • 300 g (10 oz) medium-large raw prawns
  • 3–3½ tablespoons sunflower oil
  • 1 large egg, beaten with a pinch of salt
  • 2–3 garlic cloves, finely chopped
  • 150 g (5 oz) ham, chopped
  • 50 g (2 oz) mixed sweetcorn kernels and peas, defrosted if frozen
  • ½ red pepper, deseeded, diced
  • 1 cm (½ inch) piece of fresh root ginger, peeled, finely shredded
  • 25 g (1 oz) sultanas
  • 300 (10 oz) cold cooked rice
  • 1 tablespoon light soy sauce
  • 2 teaspoons yellow curry powder
  • 25 g (1 oz) roasted cashew nuts, to garnish

Cut the pineapple in half lengthways. Scoop out the flesh to leave 2 shells about 1 cm (½ inch) thick. Cut the flesh into cubes, place half in a bowl and refrigerate the rest to use another time.

Wrap the pineapple leaves in foil to stop them burning. Bake the shells on a baking sheet in a preheated oven, 180°C (350°F), Gas Mark 4, for 10–15 minutes to seal in the juice. Prepare the prawns (see page 13).

Heat 1½ tablespoons of the oil in a wok or large frying pan over a medium heat. Pour in the egg and swirl round the pan to form a thin omelette. Flip to brown the other side. Remove from the pan and allow to cool slightly. Cut into thin strips.

Heat the remaining oil and stir-fry the garlic over a medium heat for 1–2 minutes until lightly browned. Add the prawns, ham, sweetcorn, peas, pepper, ginger and sultanas. Stir-fry for 3–4 minutes or until the prawns open and turn pink. Add the rice, soy sauce, curry powder and the pineapple and toss over a medium heat for 5–7 minutes. Taste and adjust the seasoning.

Fill the pineapple shells with fried rice. Garnish with the omelette strips and cashew nuts and serve.

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