Galloping horses

Galloping horses

These bites are based on the Thai recipe called mar hor (meaning galloping horses) and go beautifully with a daquiri

Difficulty and servings

Easy

Serves 18

Preparation and cooking times

Ready in 20 mins
Vegetarian

Vegetarian, Dairy-free

Method

  1. Heat a little oil in a frying pan and fry the shallots until they brown. Reduce the heat and add the peanut butter, sugar and soy sauce and stir until the sugar has melted. The mixture should be sweet and salty so add a little salt if you need to. Cool.
  2. Arrange the pineapple cubes on a plate and put a heaped tsp of mixture on each. Top each with a squeeze of lime, a piece of chilli and a coriander leaf.

348 kcalories, protein 0.7g, carbohydrate 4.7g, fat 1.6 g, saturated fat 0.2g, fibre 90.6g, salt 0.32 g

Recipe from olive magazine, June 2006.

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Latest comments and suggestions

  • 03 December 2007

    hellsbells commented on this recipe

    I tried these at the weekend and they went down a storm - along with Delia's bloody mary tomatoes - nice to have some canapes with a bifference and a bit of a kick.

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  • 12 January 2008

    Flossie rated and commented on this recipe

    5 stars

    I served these to friends and they were a huge hit - really delicious - the sweet pineapple and salty satay mix work very well together. Now a favourite!

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  • 22 February 2008

    Paul rated and commented on this recipe

    3 stars

    They look amazing, I served them galloping around the pineapple's foliage. Not sure if i'd make them again though...quite hard work/messy to make. That's just me being lazy though :S

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  • 23 February 2008

    Yvonne rated and commented on this recipe

    4 stars

    very good. a lovely light starter. i put in cocktail sticks to make them easier to eat. make sure the pinapple pieces are cut into nice bite size pieces. mmmmm

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  • 29 March 2008

    Sarah rated and commented on this recipe

    5 stars

    These were a brilliant success, and were made very successfully by my teenage daughter.

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  • 29 June 2008

    gingergarlic rated and commented on this recipe

    5 stars

    These were fantastic. I served them with pre-dinner drinks and Delia's bloody Mary tomatoes - thanks for the tip hellsbells.

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  • 29 December 2008

    Dingdong rated and commented on this recipe

    1 stars

    these were the only food people didnt try at my party. boo hoo.

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  • 29 December 2008

    Alison commented on this recipe

    Absolutely divine! I didn't fancy eating the coriander or chilli, and didn't think my guests (both in their 80s) would either, so I topped the pineapple cubes with the yummy sweet and sour topping and scattered a 'rim' of coriander around the edge of the plate and put a circle of long but thinly sliced chilli on top as a garnish. It looked as pretty as a picture, and both I and my guests thoroughly enjoyed it :-) I am serving it again tomorrow for another drinks party. I read everyone else's comments and initially tried spearing the pineapple onto cocktail sticks to make it easier to pick up but I test drove it in the kitchen and the cocktail stick came away without the pineapple (canned pineapple, maybe the cocktail stick thing works with fresh?). But sooooo tasty, definitely a lifelong favourite!

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  • 25 July 2009

    janet rated and commented on this recipe

    5 stars

    Make these all the time and serve as pr dinner nibbles, they are just gorgeous and as you can make them ahead of time it is another bonus. The only problem is that there is never enough. They are most definitely better made with fresh pineapple.

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  • 01 September 2009

    rowie commented on this recipe

    very easy very tasty vanished quickly, loved them

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  • 24 October 2009

    lorraine rated and commented on this recipe

    5 stars

    Wasn't sure about this recipe but wanted to try something different as a canopy. They looked great and I must say tasted fab. woul make again.

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Difficulty and servings

Easy

Serves 18

Preparation and cooking times

Ready in 20 mins
Vegetarian

Vegetarian, Dairy-free

Ingredients

  • vegetable oil
  • 8 shallots , finely sliced
  • 2 tbsp crunchy peanut butter
  • 1 tbsp palm sugar or light brown sugar
  • 2 tbsp soy sauce
  • 1 small fresh pineapple or 4 rings from a tin, cut into cubes
  • 1 lime
  • 1 red chilli , sliced finely
  • handful coriander leaves
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348 kcalories, protein 0.7g, carbohydrate 4.7g, fat 1.6 g, saturated fat 0.2g, fibre 90.6g, salt 0.32 g

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