Khao Pad Sapparot - stir fried rice and pineapple
This is an unusual recipe for Thai food because it is essentially a
vegetarian dish - they are not common in Thailand, where even nominally
vegetarian dishes often have quite a large amount of meat. This one has
a little dried shrimp, and the true vegetarian could easily leave that
It is also unusual in that it is rather a theatrical dish: though the
theatricality comes from a Thai habbit of frugality, and perhaps a
desire to have less dishes to wash!
For two people you need a medium sized pineapple: choose carefully it
should be sweet and juicy.
2/3 tablespoons of chopped shallots (purple onion)
1/2 tablespoons grated ginger
about 4/5 red chilis finely julienned.
the green of 2 spring onions, coarsely chopped
about 1 tablespoon of chopped coriander/cilantro
2 tablespoons of dried shrimp
2/3 tablespoons of garlic, coarsely chopped
1-2 tablespoons of fish sauce
1 teaspoon sugar
you also need two cups of cold, steamed rice and coriander leaves as
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
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
Pour the mixture into the pineapple shells, garnish and serve.
Note: if you prefer fried rice to be darkish brown in colour, then
replace half the fish sauce with dark sweet soy sauce.
Variation: do not cook the fruit mixture. Instead put the fruit mixture
and the stir fried rice in the fridge (separately) and chill all the
ingredients, then just before serving mix them and put them in the
pineapple skins. If you are serving cold then you can also add a few
mareschino cherries as garnish. This cold variant makes an excellent
counterpoint to hot curries and spicy chilli dishes on a hot day (and it
gets *hot* here I can assure you, with the shade temperature topping 40
celsius on many a day.)
Special thanks to - Muoi Khuntilanont.