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20 December 2012,21:00 by

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Serves :

Preparation Time :
15 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Pour the coconut milk into a wok on medium heat and cook until the oil surfaces.
  • Add the curry powder and cook with stirring until fragrant.
  • Add the prawns and pineapple and stir-fry, mixing everything together well.
  • Put in the rice, stir-fry a short while and then season with the sugar and soy sauce.
  • Stir to mix everything together and then taste.
  • Adjust the seasoning if necessary so that sweet is dominant and salty secondary.
  • Arrange it on a plate, sprinkle with the shredded pork.
  • Garnish with coriander leaves, finely sliced red spur chili, spring shallots, sliced tomato and serve.


  • 500 grams cooked rice
  • 200 grams pineapple slices
  • 4 white prawns
  • 4 tablespoons Chinese dried shredded pork
  • 100 ml coconut milk
  • 2 sliced tomato
  • 4 spring shallots
  • 2 teaspoons coriander leaves
  • 2 teaspoons thinly sliced red spur chili
  • 4 teaspoons curry powder
  • 2 teaspoons sugar
  • 2 tablespoons light soy sauce

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