Minced Chicken, Pork and Prawns Served on Bed of Pineapple and Orange

Put all the ingredients for the paste into a mortar and pound using a pestle until the paste is smooth. Add a bit of salt to the pork, chicken and prawns and mix well. Then put 2 tablespoons of the oil into a wok and when it is hot, add the minced pork. Stir-fry over a low heat, stirring continuously, until the outside of the pork starts to turn white. Make sure the pork does not stick together in a big lump. Then add the chicken and stir-fry together with the pork. When the outside starts to turn white, add the prawns and stir-fry until the prawns turn orange and are cooked. Turn off the heat and leave the mixture to drain on kitchen paper.

Put the remaining oil into a wok and fry the paste for a couple of minutes. Add the palm sugar and cook over a low heat, stirring continuously, until the palm sugar has dissolved and turned golden brown. Add the fish sauce and stir to combine. Add the pork, chicken, prawns, peanuts and stir well until combined. Add the dried shrimps and a bit of the crispy garlic and onion. Stir to combine and keep stirring until the sauce starts to thicken. Turn off the heat and transfer the mixture to a bowl to cool.

Remove the skin from the pineapple and cut the pineapple into triangular pieces. Peel the orange and cut into segments. Spoon the meat mixture into the middle of the pieces of fruit. Finally, garnish with the crispy onion, crispy garlic, shredded chilli and coriander leaves.