Let me begin by telling you about the thing that I’ve wanted to do for a very long time. Ocean swimming. Dropping into the sea and swimming in the cool mineral rich water as part of my daily routine. What could be better. An activity to nourish the soul and clear the mind, at the same time of course as keeping everything trim, muscles toned surrounded by the cold. Well the past few weeks I have been lucky enough to do just this with a lovely lady that I met at the beach (there was no way I was going to do this activity alone). And that’s where these beautiful Thai canapés come in.
Sam is the lovely and very interesting lady mentioned above. Bobbing in her blue swimming cap, she patiently waits for me as I catch up to her in the sea. With no pushing and gliding at either end like in a pool and a slight sense of vertigo as my body rolls in the swell, I’m still acclimatising to open water swimming. We jump in to the sea at the end of Palm Beach ocean pool and swim parallel with the shore for 500m or so and then back again.
Let me be clear at this point. I find this activity extremely scary. Rips, swell, breaking waves, deep water. No problem. But not being able to see what’s beneath me. The thing that nightmares are made of. Conquering your fears though is kind of addictive, and every time I get out of the water after another swim, I want to get straight back in. Plus I guess being scared makes a morning swim just that little bit more exhilarating.
Sam is also a mum, and a runner, and she’s done ski seasons. I feel at home in her company. After sharing a few drinks with her and her husband’s one Sunday afternoon, Mark and I wanted to continue the conversation, so the following weekend we invited them to dinner. Cue the beautiful Thai canapés. Sweet, salty and nutty. The perfect flavour combination to enjoy with a few pre dinner drinks.
It’s funny. I’ve owned David Thompson‘s Thai compendium for years, and enjoyed glancing at its fuchsia spine on my bookshelf, but I’ve never cooked anything from it. I’m a little nervous of Asian recipes, slightly fazed by their long ingredient lists and confused about what to substitute for items that aren’t readily available. But this recipe. I felt confident about it. And now I’ve made it once, I want to make it again. A bit like diving in to the ocean I suppose. Scary at first, but definitely something to repeat.
Beautiful Thai canapés – Ma Hor – Galloping horses
Minced chicken, pork and prawn with pineapple
From David Thompson’s book Thai Food
- 100g prawn meat, finely chopped
- 100g chicken mince
- 100g pork mince
- 1 cup palm sugar, grated
- 1/2 cup fish sauce
- 1/2 cup fried garlic
- 1/2 cup fried shallots
- 4 tbsp ground toasted peanuts (unsalted)
Coriander and garlic paste
- 4 coriander roots
- 5 garlic cloves
- 15 white peppercorns
- pinch salt
Fry the prawn mince with a pinch of salt in the oil of your choice. When cooked, transfer to a bowl to cool and repeat with the chicken and pork mince.
Next make the coriander and garlic paste by pounding all the ingredients together with a pestle and mortar.
Now fry the paste in a little oil and when fragrant add the palm sugar and fish sauce and then simmer for a few minutes until the mixture is thick and syrupy.
To the syrupy mixture add the prawn, chicken and pork mince and half each of the fried garlic, shallots and peanuts. Cook for a few minutes than remove from the heat and add the remaining garlic, shallots and peanuts. Taste the mixture. It should be sweet, salty and nutty. Adjust accordingly
Leave the mix to cool. It will firm up considerably. While it’s cooling cut the pineapple into bite size slices.
Moments before you are ready to eat the canapés, top the pineapple pieces with the punchy topping and enjoy.
Love canapés? Then you might like this recipe for gougers-bite size balls of cheesy choux pastry.