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Galloping horse & Crystal Dragon - Fruits with Sweet and Savory Peanut Sauce Recipe
By Hanuman © Thaifoodmaster.com
Servings:
40
-50
Private Notes:
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Ingredients
1x
2x
3x
1
cup
pork belly (เนื้อหมูสามชั้น)
minced
1/2
cup
minced shrimp meat (เนื้อกุ้งสับ)
minced
2
tablespoons
shrimp tomalley (มันกุ้ง)
1/2
cup
unsalted roasted shelled peanuts (ถั่วลิสงคั่ว)
crushed
1
tablespoon
coriander roots (รากผักชี)
1
tablespoon
Thai garlic (กระเทียมไทย)
1
tablespoon
white peppercorns (พริกไทย) (S1)
3
tablespoons
shallots (หอมแดง)
sliced finely
1
teaspoon
sea salt (เกลือทะเล)
3
tablespoons
fish sauce (น้ำปลา)
3/4
cup
palm sugar (น้ำตาลมะพร้าว)
3
tablespoon
neutral tasting cooking oil (น้ำมันพืช)
Fruits
Sweet Orange or Tangerine
Malacca Queen Pineapple or any other Pineapple variety (สัปปะรด)
pomelo (ส้มโอ)
sweet mango, star fruit, Malay apple, heirloom Ampawa lychee, strawberries, or any other sour-sweet fruit
Instructions
Prepare coriander root, Thai garlic, white peppercorns and finely chopped shallots.
Put salt in pestle and mortar.
Add coriander root, Thai garlic, and white peppercorns.
Pound to a fine paste.
Set the Three Kings paste aside.
Using a knife mince the pork belly, and set aside.
Remove the shrimp heads and collect the tomalley.
Peel the shrimp and crash them with a heavy knife. It will improve their texture.
Using a knife mince the shrimp.
Set aside the pork, shrimp and tomalley.
Using a pestle and mortar roughly crush the peanuts.
In a brass wok, fry the Three Kings paste in oil until fragrant.
Add minced shallots.
Fry over medium-low heat until the shallots become transparent.
Add the minced pork belly and fry until cooked.
Add the shrimp meat and tomalley.
Keep frying until the shrimp are cooked.
Add palm sugar.
Add salt.
Add fish sauce.
Cook the mixture over low heat with constant stirring.
When the mixture thickens, add the crushed peanuts.
Keep stirring over low heat.
The mixture is ready when it thickens and becomes malleable.
Pick coriander leaves and keep them in cold water.
Cut the long red chili pepper into thin slices or juliennes.
Cutting the Orange
Using a sharp knife cut a straight line to remove the seeds from the orange slices.
Make an incision on the back of the orange slice.
The final shape.
Pineapple triangles
Peel the pineapple and shape it into a square block.
Cut it into 0.5cm thick slices.
Cut each slice into equilateral triangles.
Pineapple spoons
Peel the pineapple and shape it into a square block, divide into two halves as shown in the picture.
Divide each slice again as shown in the picture.
Lay the pineapple slice on the cutting board, use a knife to cut a long incision under the tip and round down toward the end.
You will achieve a spoon-like shape pineapple slices.
serve.