Galloping Horses recipe
information
Make up the filling just before using -- it binds together better when still warm.
ingredients
20 ml (1 1/2 tbsp) peanut or vegetable oil
1 clove garlic, peeled and crushed
1 red chilli, seeded and chopped
few stems fresh coriander, stems chopped and leaves reserved
175 g (6 oz) pork with a reasonable proportion of fat to lean, finely minced
25 g (1 oz) salted peanuts, crushed coarsely with pestle and mortar
15 ml (1 tbsp) Worcestershire sauce
15 g (1 tbsp) brown sugar or to taste
freshly ground black pepper
pieces of fresh pineapple
mandarin segments, cut almost through vertically and opened out like a book, skin-side down
canned lychees, well drained
1 clove garlic, peeled and crushed
1 red chilli, seeded and chopped
few stems fresh coriander, stems chopped and leaves reserved
175 g (6 oz) pork with a reasonable proportion of fat to lean, finely minced
25 g (1 oz) salted peanuts, crushed coarsely with pestle and mortar
15 ml (1 tbsp) Worcestershire sauce
15 g (1 tbsp) brown sugar or to taste
freshly ground black pepper
pieces of fresh pineapple
mandarin segments, cut almost through vertically and opened out like a book, skin-side down
canned lychees, well drained
method
1. Heat the oil in a wok, fry the garlic and chillies without browning, then add the coriander stems.
2. Now add the meat and cook until the colour changes.
3. Add the peanuts, fish sauce if used, sugar and pepper.
4. Continue cooking, stirring occasionally, for 10 minutes or until the mixture is cooked but not too dry.
5. Arrange the pieces of prepared fruit on a serving dish and top each with a spoonful of the pork mixture.
6. Lightly press with fingers to stick.
7. Garnish with the reserved coriander leaves. Serve.
2. Now add the meat and cook until the colour changes.
3. Add the peanuts, fish sauce if used, sugar and pepper.
4. Continue cooking, stirring occasionally, for 10 minutes or until the mixture is cooked but not too dry.
5. Arrange the pieces of prepared fruit on a serving dish and top each with a spoonful of the pork mixture.
6. Lightly press with fingers to stick.
7. Garnish with the reserved coriander leaves. Serve.
serving amount
makes 16
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