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🍽️ Pineapple Pan with Shrimp and Curry Rice

627 kcal · 30 min · 4 servings

Ingredients

• Jumbo Shrimp 450 g
• Pineapple 1 pc
• Jasmine Rice 200 g
• Onions, yellow 1 pc
• Spring Onions 3 pc
• Curry Powder 1.5 g
• Brown Sugar 2 tsp
• Pepper, white ground 0.5 tsp
• Sunflower Oil 4 tbsp
• Eggs 3 pc
• Soy Sauce 2 tbsp
• Vine Tomatoes 2 pc
• Cashew Nuts 50 g

Instructions

1. 1. Let the shrimp thaw in a sieve.
2. 2. Cut the pineapple in half lengthwise.
3. 3. Hollow out one of the pineapple halves to use as a serving bowl.
4. 4. Leave a border of about one centimeter intact.
5. 5. Peel the second pineapple half.
6. 6. Cut the flesh of both halves into small cubes.
7. 7. Remove the hard core while doing so.
8. 8. Peel the shrimp if necessary.
9. 9. Optionally leave the tail fin on as decoration.
10. 10. Wash the shrimp and let them drain.
11. 11. Cook the rice just until tender according to package instructions.
12. 12. Peel the onion in the meantime.
13. 13. Cut the onion into cubes.
14. 14. Clean the spring onions.
15. 15. Wash the spring onions.
16. 16. Slice the spring onions diagonally into thin rings.
17. 17. Mix curry powder, brown sugar, and pepper in a small bowl.
18. 18. Heat two tablespoons of oil in a wok or a large frying pan.
19. 19. Fry the shrimp over high heat for about one minute on each side.
20. 20. Remove the shrimp from the heat and place them on a plate.
21. 21. Heat another two tablespoons of oil in the pan.
22. 22. Fry the onion cubes over medium heat.
23. 23. Whisk the eggs in a bowl.
24. 24. Stir the whisked eggs into the onions.
25. 25. Add the rice to the pan.
26. 26. Add the curry mixture to the pan.
27. 27. Add the soy sauce to the pan.
28. 28. Stir everything well.
29. 29. Fold the pineapple cubes into the rice.
30. 30. Fry the mixture for about five minutes.
31. 31. Stir frequently while doing so.
32. 32. Wash the tomatoes in the meantime.
33. 33. Halve the tomatoes.
34. 34. Remove the stem ends from the tomatoes.
35. 35. Cut the tomatoes into coarse chunks.
36. 36. Fold the tomato chunks into the curry rice.
37. 37. Fold the shrimp into the curry rice.
38. 38. Fold the onion rings into the curry rice.
39. 39. Let the mixture simmer on low heat for about five minutes.
40. 40. Chop the cashew nuts coarsely.
41. 41. Fold the cashew nuts into the rice at the end.
42. 42. Fill the curry rice into the prepared pineapple shell.
43. 43. Serve the remaining curry rice alongside.

Nutrition per serving

• kcal: 627
• Protein: 39 g · Fett/Fat: 28 g · Carbs: 62 g