Kiddipedia
Ingredients:
1/4 cup glutinous rice
4-5 thin slices ginger
2 kaffir lime leaves, roughly torn
1/4 cup Coconut flakes
1/4 Pineapple, cut into 4 rings (for garnish) and then the remainder to be cut into large chunks (core removed)
2 Limes, juice only
2 tbsp Fish sauce, plus an extra 1 tsp
1 tbsp Caster Sugar
1 Green scud chilli, roughly chopped
1 Garlic clove, roughly chopped
700g Prawns (reserve the shells and heads and place into the freezer to use for another time)
1/2 tsp Cumin seeds
1/4 tsp Ground coriander
1 small French shallot, finely sliced
1 stalk of mint, leaves only finely chopped
3 staks of coriander, leaves only finely chopped
Serve with:
Mint, Thai basil and coriander leaves
Roasted peanuts, roughly chopped
Method:
- Turn on the Philips All-In-One cooker and set to saute for 15 minutes on high. Add the rice, ginger and lime leaves to the pan. Cook until the rice is golden brown and aromats have been toasted – make sure to stir constantly. Remove rice from pan and disregard aromats. Place rice into a mortar and pestle and grind into a rough powder. Set aside.
- Set the All-In-One cooker to sauté for 10 minutes on high. Add the coconut flakes and cook until golden. Set aside.
- Set the All-In-One cooker to sauté for 10 minutes on high. Add the pineapple rings and cook on each side until golden. Once the rings are nice and golden, remove from the pan and add the chunks in. Cook until golden.
- While the pineapple is cooking, prepare the dressing. To make the dressing, combine the sugar, garlic and chilli in the mortar and pestle until a paste is formed. Add the lime juice and fish sauce and stir to combine. Set aside.
- Return to the pineapple chunks. Once they are almost done, add 1 tsp of fish sauce to the pan and stir to combine. Remove the pineapple and set aside. Rinse or wipe out the pan with a paper towel.
- Roughly chop the prawns into a chunky mince. Set the multi cooker to sauté for 10 minutes on high. Add 1 tbsp flavourless oil into the pan along with the cumin seeds. Cook until the smell of the cumin starts to develop (roughly 30 sec – 1 minute). Add the prawn mince and the ground coriander. Cook until the prawns are just cooked – roughly 2-3 minutes. Be sure to stir constantly. Once cooked remove from the pan.
- In a medium bowl combine the prawn mix, 3 tbsp rice, 3 tbsp dressing, coriander, mint and shallots. To serve, place a large spoonful on top of a pineapple ring and then add more fresh herbs, chilli and top with additional 1 tbsp rice, roasted peanuts and toasted coconut.
