David Thompson

Ma Hor - Pork, Chicken and Prawns simmered in palm sugar and peanuts with mandarins and pineapple

Ingredients

500 gr minced chicken
500 gr minced lean pork
500 gr minced prawns
oil
10 garlic cloves
4 coriander roots
15 white peppercorns, ground
Salt
Palm sugar
fish sauce
Garlic and shallots sliced lengthwise
Peanuts crushed
Oil
12-15 mandarins , peeled, pith completely removed and deseeded
6 acid free pineapple, peeled, quartered, cored and sliced
Plucked coriander
Red chilli julienne

Method

Separately fry the minces in a little oil. Drain and cool.

Pound the garlic, coriander and white peppercorns with salt until fine.

Fry this paste off in oil until fragrant then season with palm sugar and fish sauce.

Add the combined minces and simmer until bound. Check flavour and adjust if necessary.

Cool

Deep-fry seperately garlic, shallots and peanuts in oil. Work into the mixture.

Stuff into mandarins and onto pineapple segments.

Finish with plucked coriander and chilli.