PINEAPPLE FRIED RICE WITH PRAWNS

Preparation Method :

• 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 for 10 - 15 minutes to seal in the juice. Prepare the prawns.
• Heat 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, sweet corn, 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 - 6 minutes.
• Taste and adjust the seasoning.Fill the pineapple shells with fried rice.
• Garnish with the omelette strips and cashew nuts and serve.