Preparation

In a little oil, brown the ginger, add the shrimp until cooked. Then the nan pla, the pepper paste and the honey. Then, coconut milk and chard until cooked. Add cornstarch water. Cut the pineapple with the peel lengthwise, preserving the crown, also cut in half. Remove the central stem and much of the pulp. Add 3 tablespoons of the crushed pineapple pulp to the shrimp and then serve it in the two halves of that fruit, sprinkling black and white sesame on the plate. Accompanies steamed jasmine rice or water without seasoning or oil.

Ingredients

  • 1 tablespoon of cornstarch diluted in water
  • 1 tablespoon full of finely beaten ginger
  • 2 tablespoon of nan pla
  • 1 teaspoon of pepper paste
  • 1 tablespoon of honey
  • 6 large leaves of chard (only the stem part) in 2x3cm strips
  • 800 grams of medium shrimp filet
  • 200 ml of coconut milk
  • 1 large pineapple