Thai Mince Appetisers

    1 hour

    Called 'ma hor' or 'galloping horses' in Thailand, this traditional appetiser serves spicy meat paste on pineapple. An amazing combination!

    1 person made this

    Serves: 4 

    • 100g chicken mince
    • 100g minced prawns
    • 4 cloves garlic
    • salt and white pepper to taste
    • 1 tablespoon vegetable oil
    • 4 tablespoons palm sugar
    • 2 tablespoons fish sauce
    • 2 tablespoons roasted peanuts, coarsely chopped
    • To garnish
    • pineapple slices
    • 1 red chilli, thinly sliced
    • coriander leaves, roughly chopped

    Preparation:15min  ›  Cook:15min  ›  Extra time:30min cooling  ›  Ready in:1hour 

    1. Mix the chicken and prawn mince together. Mash the garlic with salt and white pepper to taste.
    2. Heat the vegetable oil and fry the garlic paste until golden. Add the mince and fry until just done, stirring so it doesn't clump together.
    3. Add the palm sugar and fish sauce and simmer until sticky. Check to see it is both salty and sweet. Cool.
    4. Roll paste into small balls and serve on pineapple slices, garnishing with sliced chilli and coriander leaves.

    Ingredients tip:

    You can buy palm sugar at Asian markets, but you can substitute raw brown sugar in a pinch.

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