May 12, 2020
Cut the pineapple in half lengthwise and remove the fruit from the middle. Cut out the eyes and core. Set the pineapple shell aside. Dice the pineapple fruit. Dry the diced pineapple with paper towels.
In a medium bowl, add ½ teaspoon salt and pepper to the eggs.
Heat half the oil a wok or skillet over medium heat. Add the eggs and stir-fry until the eggs are thickened throughout but still moist. Remove the eggs from the wok or skillet and set aside. Wash and thoroughly dry the wok or skillet.
Heat the remaining oil in the wok or skillet over medium-high heat. Add the rice and stir-fry for 2 minutes. Add the soy sauce, shrimp, chicken, mushrooms, peas and the remaining 1 teaspoon salt and stir-fry for 2-3 minutes. Add the reserved eggs, pineapple and green onions and stir-fry for 30 seconds. Season to taste with salt and white pepper.
Scoop the fried rice into the pineapple shells and garnish with more green onion. Serve immediately.
COOK’S NOTE: For best results, rice should be chilled in a refrigerator over night before cooking this dish.
Orange Lime Dipping Sauce:
Beat egg whites and beer until frothy in a medium bowl. Rinse and dry shrimp with paper towels. Mix cornstarch and salt in a shallow bowl. Place coconut flakes in a separate shallow bowl. Working with one shrimp at a time, dredge it in the cornstarch mixture, then dip it in the egg white and beer mixture, and roll it in the coconut, making sure to coat the shrimp well.
Heat sauce ingredients in a small sauce pan over medium-low heat, stirring until well blended, and simmer for about 3-4 minutes. Heat oil in a deep frying pan to 350 degrees. Fry shrimp 2-3 pieces at a time until golden brown. Remove with tongs or metal strainer and drain on a baking sheet lined with paper towel.
Serve immediately with dipping sauce.
Mix chopped crabmeat, cream cheese, salt and garlic powder.
Brush wonton skin with egg.
(1) Place heaping teaspoonful crabmeat mixture in center of wonton skin. (Cover remaining skins with dampened towel to keep them pliable.) (2) Top with another wonton skin; press edges to seal. Brush dab of egg on center of each edge, pressing to seal. Repeat with remaining wonton skins. (Cover crab puffs with dampened towel or plastic wrap to keep them from drying out.)
Heat vegetable oil (1 1/2 inches) in wok to 350 degrees. Fry 4 or 5 crab puffs at a time until golden brown, turning 2 or 3 times, about 2 minutes. Drain on paper towel. Serve with sweet and sour sauce.