Ma hor (Galloping horses)


This recipe is adapted from David Thompson's authoritative book Thai Food.

You'll need

2 tbsp peanut oil 150 gm each coarsely minced pork and minced quail (see note) 150 gm peeled medium uncooked prawns, coarsely chopped 165 gm crushed light palm sugar 125 ml (½ cup) fish sauce 80 gm each fried shallots and fried garlic (see note) 50 gm roasted unsalted peanuts, coarsely crushed 1 pineapple, quartered, core removed, thinly sliced To serve: julienned long red chilli, kaffir lime leaf and coriander leaves   Coriander and garlic paste 8 coriander roots, scrubbed 8 garlic cloves, coarsely chopped ½ tsp white peppercorns 2 tbsp peanut oil

Method

  • 01
  • 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.
  • 02
  • 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).
  • 03
  • 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.
  • 04
  • 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.


At A Glance

  • Serves 12 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 12 people

Featured in

Jan 2012

You might also like...

Vegetarian canape recipes

recipes

Baked camembert with confit garlic and white wine

Artichokes with Taleggio sauce

recipes

Veal carpaccio with ruby grapefruit and celery salad

Mushroom and taleggio on bruschetta

recipes

Chicken liver crostini

Steamed black mussels with tomato sofrito and chorizo

recipes

Pork crackling, prawn and watercress salad

conversion tool