Pineapple Delight (Ma Haw) Recipe - Cooking Index
1/2 lb | 227g / 8oz | Shrimp - shelled, deveined* |
1/2 lb | 227g / 8oz | Pineapple - cut into 1" wedges** |
1 teaspoon | 5ml | Cilantro - minced |
1 teaspoon | 5ml | Garlic - minced |
1 tablespoon | 15ml | Onion - minced |
1 1/2 tablespoons | 22ml | Fish sauce |
1 1/2 tablespoons | 22ml | Tamarind juice |
1 1/2 tablespoons | 22ml | Lime juice |
1 3/4 tablespoons | 26ml | Palm sugar |
2 tablespoons | 30ml | Peanuts - crushed |
1 | Red chili peppers - shredded | |
1 tablespoon | 15ml | Cilantro - shredded |
2 tablespoons | 30ml | Peanut oil |
* 30-40 count size can also use pork or chicken pieces
** one can of pineapple pieces
1. Heat oil and stir-fry garlic, minced cilantro and onion until fragrant.
2. Add shrimp, sauce, and juices and sugar and stir-fry until color changes.
3. Add crushed peanuts, stir to mix.
4. Allow to cool.
5. Place small spoonfuls of mixture on top of each wedge of pineapple. Sprinkle with chili and cilantro.
6. Chill in refrigerator before serving as wonderful summer appetizer.
Source:
"Discover Thai Cooking" by Chaslin, Canungmai and Tettoni
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