serves
2
prep
10 minutes
cook
15 minutes
difficulty
Easy
serves
2
people
preparation
10
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
- 80 ml (2½ fl oz/⅓ cup) vegetable oil
- 2 garlic cloves, finely chopped
- 500 g (1 lb 2 oz) banana prawns (shrimp), peeled and deveined
- 1 red shallot, diced
- 400 g (14 oz) steamed jasmine rice, cooled (preferably from the previous day)
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp fish sauce
- 1 tsp caster (superfine) sugar
- 170 g (6 oz) fresh pineapple, cut into 2 cm (¾ in) cubes
- 1 spring onion (scallion), finely sliced
- 60 g (2 oz) roasted cashews
- 1 tbsp coriander (cilantro) leaves
- 2 lime wedges
Instructions
- Heat the oil in a wok over medium heat and stir-fry the garlic until fragrant. Increase the heat to high and add the prawns and shallot, stir-frying until the prawns are just cooked through.
- Add the rice to the wok and stir-fry for 1–2 minutes, until the rice is well coated with oil. Season with the soy sauce, oyster sauce, fish sauce and caster sugar and stir-fry for 2–3 minutes. Add the pineapple, spring onion and cashew nuts and stir-fry for a further 1–2 minutes, until well combined. Remove from the heat and transfer to a serving bowl or a hollowed-out pineapple half.
- To serve, sprinkle the khao pad sapparod with coriander leaves and accompany with the lime wedges.
Recipe and images from Bangkok Local by Sareen Rojanametin and Jean Thamthanakorn, Smith Street Books, RRP $39.99
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
