The Cooking Ninja
A blade shines in the darkest of the nights
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Pineapple Prawns
We got back to France 12 days ago and I find myself still adjusting to our daily routine and the weather. *sigh* Pierre and Little One don't seems to have any problem at all. Lucky them.
One of my goals when I came home for CNY (besides pigging out big time on local food, catching up with friends etc) is to watch my mom cooks all those delicious food and note them down so that I could redo them in France. Unfortunately my mom whipped up dishes faster than I could catch her doing it: one minute, the ingredients were all layed out on the kitchen counter, the next, they were all in the wok cooking ... or worst ... sometimes I didn't realised she had started cooking ... until the delicious aroma floated to my nose ... I rushed to the kitchen only to see the dishes all whipped up and laid on the table ready to be 'makan' (eaten). Maybe I should install a camera in the kitchen to spy on her cooking
Anyway I was lucky to catch my supermom in action cooking up this delicious yet simple dish of hers.
Pineapple is an excellent source of manganese, vitamin C and a good source of B1 & B6. Apparently the juice can also be used as a marinade and tenderizer for meat. Pineapple is actually composed of many flowers whose individual fruitlets fuse together around a central core and each fruitlet is identified as an 'eye'.
How to choose a pineapple?
Choose one that is firm, gold to brown skin, heavy for their size and has a fragrant sweet smell at the base. If the spiky leave gives way with a light tuck, it means it's nicely ripen. Avoid those with soft spots or bruised and darkened eyes - this means that the pineapple is past its prime. Avoid also pineapple that smells musty, sour or fermented.
This is my contribution to this Weekend Herb Blogging hosted by Kel from Green Olive Tree.
Pineapple Prawns
Ingredients
- Prawns (peeled)
- Pineapples (cut into small slices)
- 2 cloves garlic (minced)
- Chili (seedless & chopped - option)
- Light soya sauce
- Sugar
Directions
- Heat up wok with a bit of oil until hot. Stir-fry the minced garlic with chopped chilli till fragrant.
- Add in the pineapple pieces and a bit of sugar. Stir-fry it for a few minutes or till the pineapples are almost cooked.
- Stir in the prawns and season it with light soya sauce to your taste.
- Serve hot with rice.
The Verdict
We know sweet and shrimp go well together and this dish proves it once again (and is an quick and tasty way to add some fruits to your diet). My mom tends to not salt the dish enough for western taste-buds, but it's easily fixed.
Notes
Instead of prawns, try it with squids. It tastes equally good.
I love fresh pineapple - and have never found a good one here in France. Maybe in the bigger cities it's possible.
My s-i-l lives in Hawaii and grow there own white pineapple.... heavenly!
That looks both simple and tasty. I am always looking for more quick prawn dishes.
It looks delicious and it seems like something even I could make. Thanks for sharing
My mom's version is with curry mixture.
I love all the easy cooking recipes you share; gives bakers like me some glimpse of hope of succeeding in the kitchen! :P This is definitely going onto my list. Thanks for sharing, sweetie
The last time I cook prawns with pineapples is with tamarind (assam) and chilli. Very shiok!
yummy! your food looks so simple but delicious.
looks yummy i wanna try, i think my bubbies doesn't like pinapples in his savory foods.
i like it though!
@Katie: Yes the big cities have imported pineapples. Right now, they are very expensive at above 2€. Wow! so cool that your sis can grow her own pineapples.
@Kevin: My mom has plenty of easy to cook prawn dishes. I just need to remember them and introduce it on my blog.
@AlwaysHungry: Hi there! Thanks for dropping by my blog. Yes it is a very simple to dish up.
@tummythoz: Yes my mom also does the curry version. Very shiok!
@Ovenhaven: No problem love. My pleasure to share with you.
@teczcape: Oh yes very shiok - the assam version. I cooked that once for my SO and SIL and her friend for New Year's Eve dinner
@Michelle @ TNS: Thanks for dropping by my blog. Hope to share more and simple delicious food with you.
@BuddingCook: hehehe...my SO loves pineapples while I'm not such a big fan of it. You can eat all the pineapples while he just eat the prawns
Sounds like a yummy dish. Great tip about using pineapple as a meat tenderizer.
Looks delicious! Thanks for the tips on picking a good pineapple.
That looks delicious and it sounds like even I could make it. I would never have thought to combine prawns and pineapple but it sounds like a wonderful combination. I can't wait to try it!
This post made me salivate. I think this will be one dish my daughter would like.
Sorry to comment again but what made your gravy orangy/red?
This looks absolutely wonderful. I have been craving pineapple lately--it just tastes like sunshine!
I once thought about starting a blog like this. You have done an amazing job with the idea, and this is absolutely fantastic. I'm glad to have found all these great recipes!
Man I just imagine the sweetness from the pineapple, the spicyness of the chilie and the tender succulent shrimp. Big time yummy!
@Kalyn:
@Lynn: Hope it really helps you to pick up a good one.
@Lori: Neither did I till my mom whipped it up. See what I missed being away from home for so long.
@Judy: The colour comes from the prawns and pineapple. Funny isn't it.
@Cakespy: It tastes absolutely delicious.
@JFargo: Thanks for the complements. Should you have any questions on any of the dishes, you can email me or drop me a drop on that dish site.
@Cynthia: Oh yes ... it is so yummy. I'm salivating just thinking of it.
Sweet and sour prawns.. yummy!
definitely a keeper.. thx
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