Sweet, salty, sour and spicy – these appetisers capture the essential flavours of Thai cooking, one punchy mouthful at a time. We’ve adapted this ma hor recipe from David Thompson’s authoritative book Thai Food.
Ingredients
Coriander and garlic paste
Method
Main
1.Heat one-third of oil on the flat plate of a barbecue, cook pork until cooked through (2-3 minutes), season to taste, remove, drain on absorbent paper, set aside to cool. Repeat with quail and prawns, cooking separately.
2.For coriander and garlic paste, pound coriander, garlic and peppercorns in a mortar and pestle to a fine paste. Heat oil in a frying pan over high heat, add paste and fry until fragrant (1-2 minutes).
3.Add palm sugar and fish sauce to coriander and garlic paste, simmer until slightly thickened (4-5 minutes). Add pork, quail and prawns and stir until reduced (3-4 minutes). Stir through half of each of the fried shallots, fried garlic and peanuts and set aside to cool slightly.
4.Top pineapple slices with pork mixture, scatter with julienned chilli, lime leaf and coriander and serve with remaining fried shallots, fried garlic and peanuts.
Note You will need to order minced quail from your butcher. If it’s unavailable, you can mince it yourself, or substitute coarsely minced chicken thigh. Fried shallots and fried garlic are available from Asian grocers.
Notes
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