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Leesean
Pineapple filled with jambalaya salad
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Ingredients
Directions
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Cut the pineapple on the long side in half. Let the crown sit on both halves.
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Cut the flesh around with a sharp knife 1 centimeter from the skin.
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Cut the flesh a number of times crosswise and then scoop it out carefully.
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Cut the flesh into small cubes.
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Cover the pineapple halves and put them in the refrigerator.
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Boil the rice and let it stand out. Let spread cool on a flat dish.
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Stir-fry the prawns in the oil until they are orange and shorten the garlic.
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Extinction with half of the lime juice.
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Season with salt and the chili flakes.
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Allow to cool.
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In a large bowl mix the cooled rice with the crab meat, the spring onion, coriander, mint, shrimp and half of the pineapple cubes (keep the rest for a fresh smoothie or salsa, for example).
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Season the salad with the rest of the lime juice, salt and the chilli pepper flakes.
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Divide the salad over the half pineapples and place them on a flat dish.
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Sprinkle with the peanuts.
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Nutrition
440Calories
Sodium0% DV0g
Fat17% DV11g
Protein50% DV25g
Carbs19% DV58g
Fiber0% DV0g
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