Photograph of the finished Khao pad sapparot

Thailand · Cơm chiên dứa đựng trong quả Khao pad sapparot

Khao pad sapparot

45 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Steamed rice Steamed rice 2.2 lb
  • Photograph of Pineapple Pineapple 4
  • Photograph of Prawns Prawns 1.3 lb
  • Photograph of Cashews Cashews 7.1 oz
  • Photograph of Raisins Raisins 4.9 oz
  • Photograph of Curry powder Curry powder 1.4 oz
  • Photograph of Fish sauce Fish sauce ⅓ cup
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Spring onion Spring onion 4.2 oz
  • Photograph of Oil Oil ⅔ cup

Method

  1. 1 Cut the pineapple lengthwise in half, then scoop out the flesh, leaving the peel intact to use as a bowl.
  2. 2 Fry the diced pineapple pieces in a dry pan for 5 minutes to reduce the moisture and sweetness.
  3. 3 Toss the curry powder in oil for 60 seconds until fragrant and cooked through before adding it to the rice.
  4. 4 Sauté the shrimp, then add the leftover rice and stir-fry for 4 minutes with curry oil.
  5. 5 Add the fried pineapple, raisins, and cashews, stir for 90 seconds, then season with fish sauce.
  6. 6 Scoop rice into the pineapple shell and bake it whole at 200 degrees for 8 minutes to allow the pineapple flavor to infuse into the rice.

With an appliance

  • Oven 45 min

    The final step requires using an oven: 200 degrees for 8 minutes; if you don't have an oven, cover with foil and heat in a pan for 6 minutes.

Start cooking