AVNASH Industries were adjudged the Best Corporate Governance Compliant in the Agricultural Business (Agrobased) Category at the IoD-Ghana Corporate Governance Excellence Awards. The Institute of Directors is a professional organization committed to the practice of corporate governance. AVNASH was selected based on its thorough, accessible brand of leadership and governance. AVNASH has over the years showcased transformational leadership placing it’s employees, farmers and communities first.
With its operations in diverse markets, and its mandate to solely focus on producing locally sourced products, the company has increased employment and significantly improved livelihoods.
The award was presented to the Chairman of AVNASH, Mr. AK Mirchandani. AVNASH has over the years invested over a $100million in three varied spheres of the agricultural sector and has actively facilitated the conversation around patronizing authentic and quality products made in Ghana.
The awards ceremony was held at the Kempinski Hotel, Gold Coast City, Accra and attended by notable dignitaries including The Deputy Minister of Trade and Industry, Mr. Carlos Ahenkorah and Professor Mervyn King, a senior counsel and former judge from the Supreme Court of South Africa.
Source : myjoyonline.com
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Parboiled rice is a good source of carbohydrates, the main source of energy for the body. Parboiled rice is rich in vitamins and minerals because during the parboiling process, the nutrients contained in the bran move into the endosperm of the rice grains unlike in white rice where all that nutrient is lost in the milling process.
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1. In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Set aside and allow rice to cool.
2. Heat a large skillet or wok for 2 minutes. When the skillet or wok is hot, pour in vegetable oil, bean sprouts and onions. Mix well and cook for 3 minutes.
3. Mix in cooled rice and shrimp and cook for another 3 minutes. Stir constantly.
4. Mix in green onions, eggs, salt, pepper, soy sauce and sesame oil. Cook for another 4 minutes, stirring continuously, until eggs are cooked and everything is blended evenly.
1. Heat the vegetable oil and add the onion, garlic, stock cube and black pepper. Stir fry until the onion is soft.
2. Add the diced tomatoes with some drops of water. Cook on low heat for about 10 minutes.
3. Beat the egg and pour into the tomato sauce. Cook for 1 minute and stir together. Salt and pepper to your taste.
4. Serve egg stew with yam, plantain or whatever you prefer. Enjoy!
1. Heat oil in large skillet.
2. Sauté mushrooms for 2 minutes.
3. Add bean sprouts, rice, pork, and onions.
4. Cook and stir for 6 minutes.
5. Push rice to the side of the skillet.
6. Add one tablespoon of oil; add eggs; cook and stir until eggs are thickened.
7. Stir eggs and rice together.
8. Stir in soy sauce and pepper.
1. In a large bowl, mix flour, sugar, baking powder and salt. Make a well in the center, and pour in milk, egg and oil. Mix until smooth.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides.
3. Serve with jam, chocolate spread or whatever you prefer. Enjoy!
1. Season fish and arrange on rack to drain off any water. Heat oil in a deep fryer.
2. Put in fish slowly one at a time to prevent oil from splashing. Fry till golden and cooked through.
3. Blend onions, turkey berries, pepper and garlic together.
4. Heat about half cup oil in a pan. Add the blended onions, turkey berries, pepper and garlic. Bring to a simmer for about five minutes on medium heat.
5. Add chopped tomatoes, tomato puree, about 1 teaspoon salt, nutmeg and curry powder. Simmer for about fifteen to eighteen minutes. The sauce should be cooked now and not taste raw.
6. Add grounded shrimp, fried fish, diced onions and bell pepper. Simmer for five minutes or more till the onions and bell pepper are softened and the fish absorbs the stew flavours. Taste and adjust for salt.
7. Serve with kenkey, yam, rice or whatever you prefer.
1. Heat a large skillet over medium-high heat. Add butter and vegetable oil till butter sizzles.
2. Add slices of smoked sausage and onions. Cook for about 5 minutes until onion is tender and sausage begins to brown.
3. Add red bell pepper. Cover, reduce heat and cook for about 5 minutes.
4. Add cooked rice, garlic powder and onion salt. Combine well, cover and heat until rice is hot.
5. Add the shredded cheese and remove from heat. Stir in cheese until it’s melted. Serve warm and enjoy!
1. Heat a large saucepan over medium heat and add vegetable oil. Once hot, add onions and cook gently without browning for 4-5 minutes, or until soft and translucent. Add garlic, and cook for two minutes, then add dried herbs, tomatoes and stock. Bring the sauce to a simmer, reduce the heat and simmer gently while you make the meatballs.
2. For the meatballs, mix together the mince, garlic and herbs along with a decent pinch of salt and pepper. Using your hands roll into about 20 balls.
3. Heat a frying pan over medium heat and add vegetable oil. Once hot, fry the meatballs on all sides until nicely coloured, being careful not to burn them. Transfer to the saucepan holding the sauce.
4. Continue to simmer the sauce for 10 minutes while you cook the spaghetti.
5. Bring a large saucepan of water to boil, add a pinch of salt and cook the spaghetti according to the packet instructions. Once cooked, drain and tip into the saucepan with the meatball sauce. Mix well and serve hot.
1. Rinse beans, and then soak in a large pot of water overnight.
2. In a skillet, heat vegetable oil over medium heat. Cook onion, bell pepper, garlic, and celery in oil for 3 to 4 minutes.
3. Rinse beans, and transfer to a large pot with 6 cups water. Stir cooked vegetables into beans. Season with bay leaves, cayenne pepper, thyme, sage, parsley, and Cajun seasoning. Bring to a boil, and then reduce heat to medium-low. Simmer for 21/2 hours.
4. Stir sausage into beans, and continue to simmer for 30 minutes.
5. Meanwhile, prepare the rice. In a saucepan, bring water and rice to a boil. Reduce heat, cover, and simmer for 20 minutes. Serve beans over steamed white rice. Enjoy!
1. Heat 1 tablespoon of vegetable oil in a large skillet.
2. Add eggs and scramble until fully cooked. Remove them from the pan and set aside.
3. Add the remaining tablespoon of oil to the pan.
4. Add the steak and cook over high heat for 2-3 minutes, just until seared and caramelized on the outside. Remove from the pan and set aside.
5. Add carrots and broccoli to the pan and cook until tender, 3-4 minutes.
6. Stir in garlic and cook for an additional minute.
7. Add in the rice and sauté for 3-4 minutes. The rice should brown up a bit.
8. Add the eggs and steak back to the pan and stir in soy sauce, oyster sauce and sesame oil. Cook for 1-2 minutes to heat through.
9. Serve immediately.
1. Peel, cut, and cook yam until very soft. Mash cooked yam until smooth with no lumps.
2. Pour vegetable oil into a frying pan, on medium heat. Add half of the tomatoes and onions. Add chili pepper. Fry for 5 mins while stirring continuously.
3. Season with thyme, seasoning cubes, and salt.
4. In a large bowl, combine fried mixture, remaining onions and tomatoes, and mashed yam. Add eggs and mix well. Make sure the texture of the mixture is not too soft or hard. (Thicken with flour if too soft.)
5. Sprinkle flour on a chopping/pastry board. Scoop yam mixture, roll onto board to form balls.
6. Deep-fry yam balls until golden brown.
7. Place fried yam balls on a plate/bowl lined with paper towels to drain excess oil.
8. Serve yam balls hot with pepper sauce or any dipping sauce of your choice. Enjoy!
1. Season chicken with, salt and pepper. Set aside
2. In a large pot, heat vegetable oil over medium heat, until hot, and then add the chicken and sauté, stirring frequently any browned bits off the bottom of the pot, until chicken is brown.
3. If using fresh tomatoes blend tomatoes, onions, garlic, and onions. Pour the tomato blend in the pot of chicken, bring to a boil and let it simmer until tender (depending on the chicken) for about 20-30 minutes, frequently stirring the saucepan to prevent burns. If using tomato sauce; add the onion, sauté until tender, for about 4-5 minutes. Pour tomato sauce, curry powder, smoked paprika, thyme, bay leaf, garlic and bouillon powder. Bring to a boil and let it simmer for about 20-30 minutes. Add about 2 cups of water to the pan.
4. Add carrots, green onions, parsley. Cook for another 5 minutes. Adjust thickness of stew with water or stock.
5. Season with salt according to preference. Remove bay leaf.
6. Serve over warm rice.
Place a wide cooking pot on medium heat and add in 1 tbsp of vegetable oil. Add chopped onions and cook until translucent and fragrant.
Add chopped tomatoes, minced pepper, spices and stir. Cover and leave to simmer on low-medium heat for 10 minutes.
Add coconut milk and one cup of water to the tomato mix and Stir. Cover and bring to a rolling boil. Stir, taste and adjust for seasoning.
Add in washed rice. Stir and reduce heat to low-medium (4 on a marked cooker).
Place a sheet of foil over the pot. Place the lid over it and properly seal the edges with foil (this is a very important step). Set a timer for 30 minutes and let cook. Don’t open the pot until time is up!
Serve coconut rice with peppered meat, chicken or whatever you prefer.
1. Place garlic, ginger and oil in a large skillet. Cook and stir over medium-low heat for 5-7 minutes or until fragrant. Add tomatoes, coconut milk, tomato paste and salt; bring to a boil.
2. In a small bowl, mix cornstarch and water until smooth; stir into tomato mixture. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened.
3. Add shrimp. Reduce heat; simmer, uncovered, 4-6 minutes or until shrimp turn pink.
4. Serve with rice, pasta or whatever you prefer.
1. Preheat 2 tablespoons of vegetable oil in the pan and sauté the onion and scallions until translucent. Add the chili pepper, black pepper, curry powder, salt and stock cube.
2. Add the ground beef and use a wooden spoon or spatula to break it up into tiny pieces, then stir-fry until the meat is cooked through.
3. Add the shredded cabbage and carrots and turn off the heat to prevent the vegetables from turning soggy and leave to cool before using it.
4. In a bowl, mix together the flour and water to make the paste and set that aside.
5. Add about 1 tablespoon of filling to the spring roll wrapper; you can add a little more depending on the size of your wrappers but don't overfill, else it will burst while frying. Then secure it with the paste and roll it up. Remember to cover both the rolled and unrolled sheets with a damp kitchen towel to prevent it from drying.
6. Fry the spring rolls in a preheated oil of about 350°F until golden brown.
7. Serve with shito or your favourite sauce. Enjoy!
1. Mix the cooked rice, 1 1/2 cups milk, sugar and salt. Cook uncovered over medium heat for about 15-20 minutes.
2. Whisk egg and remaining milk in a bowl. Add about 1 cup of the hot rice mixture to the egg while stirring.
3. Stir the egg mixture into the rice. Cook for 2 minutes more.
4. Remove from heat and stir in butter and vanilla.
5. Serve warm and garnish with whipped cream and a sprinkle of nutmeg and cinnamon.
1. Bring water to a boil in a saucepan.
2. Add rice, onion, olive oil, turmeric, garlic powder, black pepper, and salt. Cover the saucepan, reduce heat to low, and simmer until water is absorbed and rice is cooked, about 20 minutes.
3. Fluff rice with a fork and serve hot.
1. Combine tomatoes, ginger, onion, garlic, and chili pepper in blender or food processor. Process until smooth.
2. Heat oil in the bottom of a skillet. Pour the pureed vegetables into hot oil.
3. Stir in salt and broken up bouillon cube. Fry vegetable mixture in oil until very fragrant, for about 10 minutes.
4. Stir in tomato paste and corned beef. Stir until mixture is smooth. Simmer 5 more minutes.
5. Serve over rice, spaghetti or whatever you prefer. Enjoy!
1. Combine 2 cups Royal Farmers rice, 3 cups water, 3 tablespoons butter and 1 teaspoon salt in a saucepan.
2. Bring to a boil, then reduce the heat to low and stir.
3. Cover and cook until tender.
4. Let sit covered for 5 minutes, then stir in the zest and juice of 1 lemon and 1/4 cup chopped chives
5. Season with salt. #trysomethingnew
Preheat deep fryer with oil to 350 degrees F.
In a large bowl, pour in water and mix in cornstarch and eggs.
Dip the shrimp into the mixture, then roll the shrimp in the breadcrumbs. Mix up the cornstarch batter again and dip the breadcrumbs coated shrimp back into the cornstarch batter. Roll the shrimp in the breadcrumbs for a second time.
Drop shrimp, one at a time, into the hot oil and cook shrimp until they are golden brown.. #goldenrecipe
Heat your Golden Drop oil to 375 degrees F in a deep fryer.
Mix the salt, garlic powder, paprika and sugar in a bowl and set aside.
Whisk the cornstarch and club soda in a mixing bowl.
In batches, dip the potatoes in the batter, allow any excess to drip off and hold on a wire rack.
Fry the potatoes, stirring occasionally until golden brown and crispy. #goldenrecipe
Heat oil in a pan on medium flame and add chopped garlic to it. Cook until light golden.
Now add a teaspoon of spring onions, ginger and red chilli. Saute for a minute.
Break an egg in the pan. Mix and cook until scrambled.
Then pour the cooked rice and combine well with the ingredients with light hands.
Add salt and black pepper powder and mix thoroughly. Pour soya sauce over the rice.
Again add a teaspoon of spring onions to the rice and stir fry for a minute.
Transfer the tasty fried rice in a bowl and serve hot garnished with spring onions
Using a vegetable peeler or metal cheese slicer, cut potatoes into very thin slices.
Place in a large bowl; add ice water and salt. Soak for 30 minutes.
Drain potatoes; place on paper towels and pat dry.
In a small bowl, combine the garlic powder, celery salt and pepper; set aside.
In a deep fryer, heat 1-1/2 in. of oil to 375°F.
Fry potatoes in batches until golden brown, 3-4 minutes, stirring frequently.
Remove with a slotted spoon; drain on paper towels. Immediately sprinkle with seasoning mixture. Store in an airtight container.
1.Heat 1 Tbsp of oil in a large frying pan and add egg. Swirl, till set. Remove from pan and cut into strips and keep aside.
2.Heat the rest of the oil in the same pan and add garlic and spring onions. Saute over high heat till glossy and add rice.
3.Stir-fry over high heat till rice is heated through. Add fish sauce, coriander and omelette strips and mix well.
4.Serve garnished with the cucumber.
1.In a large skillet over medium heat, heat oil.
2.Add onion and garlic and cook until soft, 3 minutes, then add peppers and zucchini and cook until soft, 6 minutes.
3.Add pineapple and ham and stir until combined.
4.Move the ingredients to one side and add eggs. Scramble 3 minutes, then stir to combine.
5.Add cooked rice and stir until combined.
6.Stir in soy sauce and sprinkle with scallions.
1. Cook spaghetti in a large pot according to package directions; drain.
2. Meanwhile, in a large saucepan, heat oil over medium heat. Saute onion, frozen vegetables, and bacon bits for 3 minutes, or until onion is soft.
3. Stir in soy sauce, stir fry sauce, and spaghetti. Toss well to coat.
4. Cook for 5 minutes, stirring occasionally.
5. Serve immediately
1. Generously season the salmon fillets with salt and pepper.
2. Put the oil and butter in a non-stick frying pan over a medium heat. Swirl around the pan until melted and foaming then turn up the heat.
3. Once the butter starts bubbling, add the salmon fillets to the pan, skin-side-down, and fry for 3 mins until crisp.
4. Flip the fillets over, lower the heat and cook for 2 mins more.
5. Drizzle with the lemon juice. Transfer the salmon to a plate and baste with any of the buttery juices left in the pan.
1. Bring water to boil.
2. Add rice and simmer, uncovered for 15 minutes.
3. Meanwhile, mix together peanut butter, sugar, and 1/8 cup water.
4. When the rice is almost done cooking…
5. Pour peanut butter mixture over rice and stir in. Continue simmering until rice is perfectly tender.
6. Add water as necessary to keep the consistency loose, like rice pudding.
7. Enjoy warm or cold with a big sweet tooth
1. Pour 2-inches of vegetable oil into a large skillet.
2. Place skillet over large burner and heat oil over medium high heat.
3. Cut cod into 4 servings, 6 to 8-ounce portions and season with salt and pepper.
4. Place a couple of scoops of flour in a bowl. Combine egg and water in second bowl.
5. Season plain bread crumbs, mustard and cayenne in the third bowl.
6. Coat fish in flour, then egg, and then bread crumbs.
7. Gently set coated fish into hot oil and fry 5 minutes on each side until medium golden brown in color.
8. When the fish is evenly golden all over, remove and drain on brown paper sacks. Serve with wedged lemons and malt vinegar.
1.Heat oil in a pan.
2.Add garlic and fry till slightly brown in color.
3.Add sweet potatoes and salt , fry till half cooked.
4.Add chilli powder and ginger juice, cook it fully.
5.Add spring onion and mix well.
6.Add cooked rice and mix well.
7.Switch it off and serve hot.”
Pour oil to a depth of 2″ in a 6-qt. Dutch oven, heat over medium-high heat until a deep-fry thermometer reads 350°.
Divide mozzarella slices among 4 slices bread; season with salt and pepper, and cover with remaining slices to make 4 sandwiches.
Trim crusts; halve sandwiches diagonally.
Place flour, eggs, and bread crumbs in three separate bowls.
Dredge sandwiches in flour, coat in eggs, and coat in bread crumbs; fry until golden brown, about 2 minutes.
In a large cast-iron or other heavy skillet, heat butter over medium-high heat; sauté chicken, onion, carrot and garlic until chicken is no longer pink, 5-7 minutes.
In a small bowl, mix cornstarch, broth, lemon juice and salt until smooth. Gradually add to skillet; bring to a boil. Cook and stir until thickened, 1-2 minutes.
Stir in peas; return to a boil. Stir in rice. Remove from heat; let stand, covered, 5 minutes.
In a large bowl, beat eggs, sugar and shortening until blended. Beat in pumpkin, vinegar and vanilla.
In another bowl, whisk together flour, milk powder, baking powder, salt and spices.
Add to egg mixture alternately with soda, beating after each addition.
In an electric skillet or deep fryer, heat Golden Drop oil to 375°. Drop teaspoonfuls of batter, a few at a time, into hot oil.
Fry until golden brown, about 1 minute per side. Drain on paper towels.
Roll in additional sugar while warm.
Heat oil in a large saucepan over medium heat. Add garlic slices and saute until golden and crisp. Transfer to paper towels to drain.
Pour out excess oil then return to the stove.
Add 2 tbsp butter, once melted, add garlic and cook until the butter is well infused with garlic flavour, about 1 ½ minutes.
Add Royal Farmers rice, stir to coat in garlic butter.
Add broth, place lid on saucepan. Bring to simmer then immediately turn down to medium low.
Cook for 12 – 15 minutes or until liquid is all absorbed by the rice. Tilt saucepan to check.
Remove from stove but leave lid on. Rest for 10 minutes.
Fluff with fork, transfer into serving bowl.
Sprinkle with crispy garlic. Serve.
1. Butterfly the chicken breasts. Cut them down the middle to separate the breast halves. Cut into the shape of French fries with meat scissors or a knife.
2. Put the flour and breading mix into 2 separate zip-top plastic bags. In a small bowl, lightly beat the egg with the water.
3. Place 4 chicken fries at a time into the flour bag. Shake off the excess flour.
4. Dip them into the egg wash, shake off the excess, then shake in the breading mix. Place each breaded chicken piece on a plate.
5. Heat the oil in a large skillet over medium-high heat. Fry the chicken fries in batches so they do not touch, turning often, until golden brown (about 4–5 minutes). Drain on paper towels.
1. In medium saucepan, combine rice and water. Bring to a boil over high heat, then reduce heat to low; simmer 20 minutes or until rice is tender and water is absorbed.
2. Meanwhile, heat olive oil over medium heat. Add onion; cook and stir until onion begins to brown, about 8–9 minutes. Stir in garlic for 1 minute, then stir into hot cooked rice. Let cool for 30 minutes.
3. Add egg, salt, pepper, horseradish, and thyme. Form mixture into 1"” balls; roll in crushed cereal to coat.
4. Heat oil in heavy skillet over medium heat. Fry rice balls, turning carefully, until golden brown and crisp, about 4–5 minutes. Drain on paper towels.
1. Wash the chicken and pat dry. Season with salt and pepper and chop into 1”“-thick pieces.
2. Heat 2 tablespoons oil in a medium frying pan over medium-high heat and sauté the chicken pieces for 6–8 minutes, until they are well done. Set the chicken aside.
3. Heat the remaining oil in a large pot, and sauté the onion and garlic over medium heat until translucent, about 3–4 minutes. Add the celery and carrot to the pot and cook for 5 minutes.
4. Add the chicken broth, cooked chicken, cabbage, bay leaves, water, and rice to the pot. Simmer the soup for 20 minutes or until the rice is completely cooked. Remove the bay leaves before serving.
1. In a large bowl, mix the turkey, eggs, garlic, oregano, basil, cinnamon, fennel seeds, cheese, 1 cup potato chip crumbs, salt, and pepper.
2. Place a large sheet of waxed paper on the counter. Sprinkle remaining cup of chip crumbs on it.
3. Form 1" meatballs from the turkey mixture. Roll meatballs in crumbs to coat..
4. Heat Golden Drop oil in a large skillet over medium-high heat. Fry meatballs until well browned, about 5 minutes. Drain on paper towels and then either refrigerate, freeze, or serve with the marinara sauce of your choice.
1. Preheat oven to 425°F. Spread French fries in a single layer on a baking sheet. Bake for 10 minutes, stir, and bake an additional 7–10 minutes, or until crisp and golden. Sprinkle with ½ tsp. salt.
Meanwhile, in a shallow bowl, whisk together flour, cornmeal, the remaining teaspoon salt, and pepper. In another shallow bowl, combine egg and milk and beat well.
Pat fish dry. Dip into egg mixture, then into cornmeal mixture, coating both sides. Let stand on a wire rack for 10 minutes.
Heat oil in large heavy skillet until it reaches 350°F. Fry fish over medium heat, turning once, until golden brown, about 8–12 minutes. Drain on paper towels. Serve with French fries, ketchup, and lemon wedges.
Line a pan with parchment paper. Scoop ice cream into 7 baseball sized balls; freeze for 10 minutes.
In a shallow bowl mix cornflake crumbs and 1 tablespoon cinnamon. Roll ice cream balls into cornflake mixture. Place on prepared pan and freeze at least 4 hours or overnight.
Heat oven to 425°F. Mix together sugar and 1 teaspoon cinnamon, set aside. Spray nonstick spray to both sides of tortilla. Drape over glass ramekin on sheet pan. Place another glass ramekin on top to hold down. Bake 5 minutes. Remove top ramekin. Bake additional 5 minutes or until desired doneness. Sprinkle with cinnamon sugar while still warm.
In a wide pan heat at least 2-inches of oil to 375°F.
Fry ice cream, one ball at a time, about 10-12 seconds, turning gently.
Place 1 tortilla on a serving dish, top with fried ice cream ball and garnish with honey or chocolate sauce and whipped cream as desired.
Rinse rice well by gently swirling the rice in the cooker pot with 2 or 3 changes of cold water until the water is not “cloudy” anymore. Drain rice and set aside in a separate bowl.
Add the butter to the rice cooker, cover and set to Cook. When the base of the cooker pot gets warm, add the shallots and fry about 5 minutes until shallots are soft
Add the rinsed rice and stir to coat the rice well with butter and shallots. Add the water or chicken stock to the rice, cover the rice cooker, and cook until the rice is done.
When the rice is done, add the lemon zest and ¼ cup Parmesan and drizzle lemon juice into the rice. Mix well by fluffing up the rice.
Sprinkle salt and black pepper on the rice. Keep the rice cooker at Warm for about 5 minutes before serving. Sprinkle with remaining 1 teaspoon Parmesan to serve.
Sift the baking soda into the flour. Stir in 2 tablespoons Golden Drop oil, black pepper, and cayenne pepper.
Slowly add the soda water until you have a batter similar in texture to pancake batter. Allow the batter to rest in the refrigerator for 30 minutes before using.
Dust the hot dogs lightly with cornstarch. Place a skewer or stick through each wiener and place on a serving tray at the table.
Add the remaining oil to the fondue pot, making sure it is not more than half full. Heat the pot on a stove element over medium-high heat. When the oil is hot, move the fondue pot to the table and set up the burner.
Invite guests to coat the hot dogs in the batter and cook in the hot oil until the batter turns golden brown. Drain on paper towels if desired.
In mixing bowl, combine vinegar, water, teriyaki sauce, crushed red pepper, and sugar. Mix well and set aside.
Season pork with salt and pepper. Toss with corn starch.
In large frying pan, add olive oil, and heat over medium-high heat. Add pork to the frying pan. Sauté pork until brown, but it may still be pink inside, about 10 minutes.
Add pineapple and peppers. Cook until the peppers begin to soften, about 5 minutes. Add the sauce and cook until bubbly and thickened, about 5 minutes.
Serve over cooked Royal Farmers Rice.
In a food processor, pulse the shrimp, fish sauce, egg white, black pepper, cornstarch, and 1 tablespoon oil several times until the mixture turns into a paste but still has some small pieces of shrimp.
Slice the wonton skins into thin strips. Lay the strips in a layer on a cutting board.
Form the shrimp paste into balls approximately 1½ tablespoons in size. You may need to wet your hands in between to keep them from sticking.
Roll each ball into the wonton strips so that they cover the entire ball. Repeat until all balls have been wrapped.
Heat the remaining 2 cups oil in a wok to 375°F. In batches, fry the shrimp balls until they turn golden brown, approximately 3–4 minutes. Drain the fried balls on plates lined with paper towels. Serve hot.