Recipes

Ma hor (galloping horse) - minced duck, peanuts, seared scallops & pineapple

serves 4 as entree, or 16 canapes

Ingredients

16 local scallops
400g minced duck
40ml peanut oil
3 cloves garlic
4 coriander roots - finely chopped
1 chilli - finely chopped
1/4 tsp white pepper
80g palm sugar - dissolved in 20ml water
40mls fish sauce
80g roasted peanuts - coarsely chopped
1 tbsp fresh coriander - chopped
2 limes - juiced
16 slices pineapple

Method

Heat oil in a wok over medium heat
Fry garlic, coriander roots, chilli & pepper until fragrant & garlic golden in colour
Add duck meat, stir fry for 4 mins stirring occasionally until meat separates and is well sealed
Add palm sugar & fish sauce - cook until well caramelised
Add peanuts, coriander then lime juice
Mix well & keep warm

Lay pineapple slices on four plates (narrow sushi plates look good or one large platter)
Place spoon full of duck mixture on each piece of pineapple
Sear scallops on a hot grill plate or pan. Place on top of duck
Garnish with coriander leaves & crisp fried shallots. Then serve

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Welcome to Star Anise

Chef
David Coomer

star anise is open Tuesday to Saturday from 6:30pm
For reservations please contact us by phone
sorry no email bookings

ph: +61 8 9381 9811

visit pata negra restaurant
phone +61 8 9389 5517
www.patanegra.com.au

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