Steamed white rice 500 g (17.6 oz)
Shrimp(with shell) 6
Del Monte Whole Kernel Corn about 190 g (6-3/4 oz.)
Salad oil 2 tbsp
Salt a dash
Pepper a dash
Cilantro proper amount
Thai fish sauce 1 tbsp
Soy Sauce 1 tsp
Remove the shell from the shrimp and devein. Cut the avocado in half vertically and remove the large pit. Remove the skin and cut into 1.5 cm (1/2 in) cubes. Drain the corn and cut the lemon into wedges.
Heat salad oil and fry the shrimp, rice and corn in that order. Season with (A) and salt and pepper. Finish by adding in the avocado and lightly stirring together.
Pile all on a plate and decorate with the cilantro and a lemon wedge.