I was wondering what I should do with the whole fresh pineapple I bought from the market yesterday. I ate some last night after dinner. It was sweet, juicy and refreshing. I ate more this evening after I came back from work. I still had some to go and thought maybe I should try cooking with the prawns I had thawed this morning. I didn’t have much fresh produce left in my fridge – some cherry tomatoes and a packet of fresh sugar snaps.
I thought maybe I should do a quick, simple stir fry with the prawns, tomatoes, sugar snaps and pineapple in a garlicky oyster and fish sauce infused with a couple of fragrant kaffir lime leaves and bird eye chilli.
- 3 chopped garlic cloves
- 1/2 finely diced red onion
- 3 finely sliced kaffir lime leaves
- 1 chopped bird eye chilli
- a packet of sugar snaps
- 8 tiger prawns
- 8 cherry tomatoes
- l tablespoon fish sauce
- 1 tablespoon oyster sauce
- a pinch of salt and sugar
- Heat 1 tablespoon cooking oil in a hot wok
- Toss in the prawns. Give it a quick stir fry until cooked. Remove and set aside
- Add more oil about 1 tablespoon in the wok
- Toss in chopped garlic and red onion. GIve it a quick stir fry until fragrant
- Add chopped chilli and kaffir lime leaves, follow by sugar snaps. Stir fry for 2-3 minutes, then add the cooked prawns, tomatoes and pineapples. Stir fry for another 2-3 minutes
- Add the sauces and season to taste
Serve with a bowl of steamed jasmine rice.
Visually this dish worked for me with a mixture of vibrant red, green and yellow. Flavour wise is interesting if you like pineapple in your dish. However, after I thought over, it will work better if I have make this into a curry dish in a red curry paste.