Mar Hor (Vegan)
150 gram Shallot-finely sliced
1 bulb Garlic-finely chopped
1 Red chili-thinly sliced
12 leaf Coriander
1/2 Pineapple-cut in bite-size
4 tablespoon Roasted unsalted peanuts-ground
4 tablespoon Coconut palm sugar
2 tablespoon Soy sauce
2 tablespoon Water
1 cup Sunflower oil
-Heat the oil in the frying pan. Fry the shallot and garlic until crisp and golden. Remove from the pan and transfer them to the kitchen towel.
-Add the coconut palm sugar, soy sauce, sugar, and water into a small saucepan. Keep stirring until the sugar dissolved.
-Add deep-fried shallot, garlic, and ground peanut. Stir until the mixture becomes a sticky paste. Leave it to cool.
-Arrange the pineapple bites on the serving plate. Drop a heap of a teaspoon on each pineapple bite.
-Garnish with chili and coriander. Best served at room temperature.
– Haven’t got the coconut palm sugar- replace it with the brown sugar instead.
-Mar Hor is an ancient Thai canape. It is a refreshing and light appetizer and a rather sophisticated presentation. The original recipe used minced pork but I think this vegan version is absolutely delicious.
-This amazing vegan Mor Hor recipe created by the amazing Jirapan, Founder of Paya Thai Cooking. Thank you.
-Check my other vegan recipe here Vegan Thai Food