FOOD FLOURISHES
A simple rice stir-fry, placed in the hollowed-out pineapple, can bring a decided vivaciousness to an entire meal, as well as a new animation to the diners
Simple twists can bring vivaciousness to an entire meal, as well as a new animation to the diners, says columnist
I often find myself marvelling at the little flourishes in the world around me. For example, I am endlessly fascinated by the architecture of the core of historic downtown Charlottetown. I remember when I first moved to the Island 12 years ago and seeing the Connolly block for the first time; one doesn’t often see a bust of the man who ordered the construction of said building.
I am likewise entranced by the fine lacework found in the homeland of my mother, Hungary. Tracing my finger along the flowers, peppers and leaves interconnected by fine diaphanous filaments of thread is such a dreamlike endeavour. The pineapple and shrimp fried rice celebration includes bell peppers, carrots, onions, garlic and cilantro. However, the tropical themed dish can be substituted with a variety of vegetables.
By natural extension, food flourishes are, of course, some of my most adored. When I was visiting China for the first time four years ago, I found myself in Beijing at the tail end of my trip. My travelling companion and I, after a long day exploring the historic sites had worked up a fierce appetite. We peeked into the windows of various restaurants to ascertain what vibe matched ours.
We decided to eat at a Vietnamese restaurant whose closely placed tables were packed with groups of bubbly people sharing a meal. The one dish I noticed everyone seemed to have on their table consisted of an ornately halved pineapple hollowed out and filled with a stir-fry made with shrimp, rice and, of course, this pineapple. I can still faintly remember the smell of the restaurant: there was the aroma of spring rolls; rich broth; fresh herbs and the volatile sweetness of pineapple. I loved how a simple rice
stir-fry, placed in the hollowedout pineapple brought not only the entire meal a decided vivaciousness, but it also brought new animation to the diners. Scooping out the pineapple flesh is relatively easy work and using the peel as a serving vessel will bring the requisite flourish and whimsy that a humdrum midweek meal calls for.
Chef’s notes: If you don’t want to attempt to hollow out a pineapple, don’t! Simply pick up a small container of pineapple spears or chunks from the grocery store and dice them into smaller pieces.
This dish does not freeze well. If you want to take the tropical theme of the recipe over the top, banana leaves are available at the Asian grocery stores in the freezer section. Simply lay them out onto the table, and lay out other snacks, skewers and the stuffed pineapples. It will make for a wonderful experience and flavour vacation.
Pineapple and Shrimp Fried Rice Celebration
Created By: Chef Ilona Daniel
4 tbsp vegetable oil
½ lb large shrimp, peeled and tail removed
1 red onion, sliced
1 yellow bell pepper, julienne
1 cup carrots, julienne
1 red pepper, julienne
1 yellow pepper, sliced
4 large garlic cloves, sliced
3 Tbsp lemongrass, minced
4 cups cooked rice, cooled (I use jasmine)
1 medium pineapple, cut in 1/2, cored and cut into bite sized pieces
2 T. sesame oil
2 T. honey or pure maple syrup
1 T. yellow curry powder, divided
Toasted coconut and/or toasted peanuts for garnish
Basil or cilantro for garnish
Heat oil in wok or large skillet and turn heat on high
Add shrimp and a light sprinkle of the curry powder to the oil and stir-fry about 2-3 minutes or until shrimp loses opaqueness and turns pink. Remove from pan.
Add onion, carrot and red pepper and stir fry another 2 minutes then add garlic and lemongrass. Stir fry an additional minute
Add in rice, pineapple and toss
Stir together remaining curry powder, sesame oil and maple syrup; drizzle over top.
Stir fry until rice is heated through and well mixed then add shrimp back in and toss and serve.
Garnish with toasted coconut, peanuts, basil/and or cilantro
Serve in hollowed-out pineapple halves.