John Myers
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Phoenix and Dragon in Pineapple
The perfect phoenix and dragon in pineapple recipe with a picture and simple step-by-step instructions.
For the marinade:
- 12 Shrimp, frozen, headless, skinned, with a tail
- 160 g Chicken breast, boneless, fresh or frozen
- 2 tsp Tapioca flour
- 2 tbsp Kecap Tim Ikan (see attachment)
For the vegetables:
- 60 g Pineapple pieces, (see preparation)
- 40 g Carrot
- 2 Hot peppers, red, long, mild
- 2 medium-sized Cloves of garlic, fresh
- 2 small Baby corn
- 12 Sugar snap
For the sauce:
- 6 tbsp Pineapple juice
- 1 tbsp Oyster sauce, (Saus Tiram)
- 1 tbsp Fish sauce
- 4 g Prawn paste, (Terasi Udang)
- 2 drops Tabasco
- Wash the pineapple thoroughly. Cut a slice of each one parallel to the stalk. Process the larger part of each pineapple on the side opposite the cut side so that the pineapple half comes to rest well. Hollow out the pineapple with a core lifter or a sharp spoon, cutting out the middle, hard stalk and discarding it. Peel and slice the smaller sections and use for dessert.
- Defrost the prawns and frozen chicken breast. Cut the chicken breast into pieces approx. 2 x 3 cm. Mix the tapioca flour with the Kecap Tim Ikan and marinate the chicken with it for 30 minutes. Mix the ingredients for the sauce homogeneously.
- Wash the vegetables, peel them if necessary and chop them bite-sized. Strain the chicken and drain well. Heat a wok, add 2 tablespoons of the sunflower oil and let it get hot. Add the chicken pieces and stir-fry for 1 minute. Remove with a slotted spoon.
- Add the prawns, fry them until pink and immediately remove from the wok. Add the rest of the sunflower oil, let it get hot and then stir-fry the vegetables for 2 minutes, add the chicken pieces and stir-fry for another minute.
- Deglaze with the sauce, mix everything well and pour into the pineapple, add the prawns and serve warm.
Attachment:
- Kecap Tim Ikan: Kecap Tim Ikan – a mild, dark, malty-spicy soy sauce
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