𝕄𝕒 ℍ𝕒𝕨 – 𝕋𝕙𝕒𝕚 𝕞𝕚𝕟𝕔𝕖 𝕨𝕚𝕥𝕙 ℙ𝕚𝕟𝕖𝕒𝕡𝕡𝕝𝕖
That is one in every of my favorite Thai appetisers, it’s normally made with pork however you can also make it vegan and maintain the identical flavours, and the simplicity of this scrumptious dish. It is candy, salty, bitter and spicy one punchy mouthful of flavours at time. It is such a straightforward dish that you could make it forward of time for any event, works nice for any left over mince too. I like a vivid and vibrant dish. 🌈
Prep time 15 minutes
Cook dinner time 15-18 minutes
-1 Pineapple, peeled, cored and sliced into triangle chew measurement items.
-1 x packet of quorn_uk mince
-Three garlic cloves,
-thumb of ginger
-1 tsp white peppercorns
-Three Thai shallots, or 1 common shallot, peeled and finely sliced
-2 tbsp soy sauce
-2 tbsp ketjap sauce
-Four tbsp palm sugar
-1 tbsp roasted peanuts, smashed to serve
-1 lengthy purple chilli, finely sliced
-2 coriander bunch 45g and a few for garnish.
-Utilizing a pestle and mortar, pound the coriander root, garlic, ginger and peppercorns collectively to type a paste.
-In a wok or a frying pan, warmth the oil and cook dinner the paste for a few minutes till aromatic. Add the shallots, and stir them into the paste for 30 seconds or so to mix.
-Add the mince, and stir it into the paste till nicely included. Add the sauces and cook dinner for 10-12 minutes on mediuam warmth with a lid. The consistency shall be a dry, sticky mince. Verify seasoning, and add the chopped chilli, and lemon.
-On a platter or plate, place the pineapple and layer with the cooled down mince, sufficient for a mouthful straightforward chew.
-Garnish with peanuts, chopped chilli, a squeeze of lemon, and a few spring onions.