Quorn Vegetarian Mah-Haw

A classic Thai appetiser! A simple dish which pairs Quorn mince beautifully with juicy pineapple. It's sweet, salty, sour and spicy all in one punchy mouthful. An easy dish that you can make it ahead of time for any occasion, works great for any leftover mince too.

Serves 2

30 mins

A Little Effort

273 cals
(Per serving)

3.5g of fat
(Per serving)

Gluten free

Ingredients

  • 1/2 packet Quorn Mince
  • 1 pineapple, peeled, cored and sliced into triangle bite-size pieces
  • 3 cloves garlic
  • 1 thumb of ginger
  • 1 tsp white peppercorns
  • 3 Thai shallots, or 1 regular shallot, peeled and finely sliced
  • 2 tbsp soy sauce
  • 2 tbsp ketjap sauce
  • 4 tbsp palm sugar
  • 1 tbsp roasted peanuts, smashed to serve
  • 1 long red chilli, finely sliced
  • 2 bunches Coriander plus extra for garnish
  • Fresh lemon

Method

  1. Using a pestle and mortar, pound the coriander root, garlic, ginger and peppercorns together to form a paste.
  2. In a wok or a frying pan, heat the oil and cook the paste for a couple of minutes until fragrant. Add the shallots, and stir them into the paste for 30 seconds or so to combine.
  3. Add the Quorn Mince and stir into the paste until combined. Add the sauces and cook for 8 minutes on medium heat with a lid. The consistency of the mince will be dry and sticky. Check seasoning is to taste, add the chopped chilli and lemon and cook for a final 2 minutes.
  4. On a platter or plate, place the pineapple and layer with the cooled down mince, enough for a mouthful easy bite. Garnish with peanuts, chopped chilli, a squeeze of lemon, and some spring onions.