Khao Pad Sapparot

1 md Pineapple, sweet & juicy
2/3 tb Chopped shallots (purple onion)
1/2 tb Grated ginger
13/16 Red chilis finely julienned
2 Green of 2 spring onions, coarsely chopped
1 tb Chopped coriander/cilantro
2 tb Dried shrimp
2/3 tb Garlic, coarsely chopped
1 tb (to 2) fish sauce
1 ts Sugar
2 c Steamed rice, cold(garnish)
Coriander leaves (garnish)

Cut the pineapple in half lengthwise, and scoop out the fruit (my wife uses a curved "grapefruit knife", but any knife will do...) then chop it into bite sized chunks.

Put the fruit in a bowl and add the shallots, chili, ginger, scallion and coriander, mix and set aside. Add a pinch of salt to bring out the juice...

In a wok, heat about a tablespoon of oil, and stir fry the shrimp until crispy, and the oil is aromatic. Remove the shrimp with a slotted spoon and drain, then set aside.

Add a further tablespoon of oil, and stir fry the garlic until golden brown. Add the rice, and stir thoroughly. Add the fish sauce and sugar, and continue stirring. When the rice is heated through, add the pineapple mixture and cooked shrimp, and stir until thoroughly heated through.

Pour the mixture into the pineapple shells, garnish and serve.

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