Khao Pad Sapparod
Ingredients
- 800 gThai or basmati rice (cooked the day before and cold)
- 2 pcAnanas comosus (L.) Merril (hollowed out, flesh diced)
- 24 pcShrimp (peeled)
- 4 pcEgg (beaten)
- 2 pcYellow onion (finely sliced)
- 4 pcGarlic (minced)
- 100 gRoasted salted cashews (whole)
- 60 gRaisin (rehydrated)
- 2 tbspCurry powder
- 2 tspTurmeric powder
- 4 tbspfish sauce
- 2 tbspsoy sauce
- 6 tbspPeanut oil
- 1 pcCoriander (chopped)
- 2 tbspRoasted chili paste (Nam Prik Pao)
Method
Well-separated rice grains jumping in the wok, colored by turmeric. The pineapple brings a juicy sweetness that balances the saltiness of the fish sauce, while cashews add a distinct crunch.
- 1
Cut the pineapple in half lengthwise. Scoop out the flesh with a knife without piercing the skin to create a bowl. Cut the flesh into 2 cm cubes.
- 2
Heat the oil in a smoking wok. Toss in the shrimp, sear for 1 minute until pink and firm. Set aside off the heat.
- 3
In the same wok, sauté the sliced onion and minced garlic. Push them to the side, crack the eggs into the center and scramble quickly until just set.
- 4
Add the cold rice. Pour in the curry and turmeric. Mix vigorously so each grain is coated and yellow. The rice should jump and crackle at the bottom of the wok.
- 5
Stir in the pineapple cubes, raisins, soy sauce, fish sauce, and nam-prik-pao. Return the shrimp to the wok. Mix until the sauce evenly coats the ingredients. Serve in the hollowed-out pineapple with cashews and cilantro.
Frequently asked questions
How do you get this dish right?
- Always use day-old rice. Fresh rice has too much moisture and will turn into mush in the wok.
- The wok must be smoking hot before starting: that's the secret to making the rice 'jump' instead of boiling.
How long does this dish keep?
Store for 24h in the fridge. Reheat over high heat in a pan with a splash of water to restore moisture to the rice.
