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Shrimp and Scallop Stir-Fry with Pineapple Fried Rice Recipe

Shrimp and Scallop Stir-Fry with Pineapple Fried Rice

Recipe courtesy Hailimaile General Store, Maui, HI

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (4)

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Average Rating:

Total Reviews: 4

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  • on March 27, 2013

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    Very Testy and loved spicy mixed with Pineapple suit taste.

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  • on March 13, 2013

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    This recipe is time consuming but delicious and well worth it. To save up enough shrimp shells freeze them whenever you cook shrimp. Make sauce and rice the day before, it will be a little easier to assemble the next day. I made just a few changes that do not alter the flavor significantly. 1. I used clam broth instead of fish broth, because I have both the clam and lobster bases on hand. These little black labeled jars can be found in most grocery stores in the same section where you would find chicken broth. 2. I did not have any shitake mushrooms so I tossed in 2 cups of cooked green beans to bulk up the vegetables. 3. In order to reduce the quantity of sauce (which is too soupy I reduced it down to 3/4 cup and at very end of stir frying everything, I stirred in 2 Tb of water mixed with 1 Tb of cornstarch. If you prep all your vegetables and shrimp ahead of time, throwing everything together at dinner will not be so daunting.

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  • on April 16, 2011

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    Lobster base is sold in stores or supplied by restaurant suppliers. It's jarred like beef base. It maybe difficult to find outside of a specialty store or restaurant supply company. You could use seafood or shrimp base. You could leave it out and still have a good sauce. This recipe does look like a good one and worth the try.

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  • on January 14, 2010

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    Where do I find lobster base? And what is lobster base? Is it a paste, dry, ?

    Other than that one ingredient just reading the recipe made me want to get out the rolled steel wok and cleaver. Looking forward to making this meal.

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