There are a few recipes for this mouth watering canapé from Thailand, but none mentioned that you can make it ahead. Well, I have done my experimenting, tweaked it a little and yes, it can be made way ahead. Perfect.
Ingredients - makes approximately 24
1\2 small pineapple (not over ripe)
1\2 tbs mild oil, such as sunflower
50 g finely chopped shallot
1 tbs crunchy peanut butter
1 tbs soy sauce
1 tbs fish sauce (optional)
1\2 tbs soft brown sugar
1 small red chilli, de-seeded and finely chopped
Oven roasted peanuts*, roughly chopped
1 lime, zested
Small bunch coriander
Peel the pineapple. Cut 4 slices, approximately 1 cm wide. Cut each slice into 6 triangles. Cut out the tough core part. The pineapple pieces can now be stored in the fridge, loosely covered and on kitchen towel for several hours.
Meanwhile, soften the chopped shallot in the oil. Add the peanut butter, soy and sugar. You can also add fish sauce at this stage, but omit for a vegetarian version.
Stir in the chopped red chill and cook gently until the mixture has thickened. Cool.
To assemble, put a small spoonful of the nutty mix on each piece of pineapple. Sprinkle with the oven roasted peanuts and store in the fridge, loosely covered and on kitchen towel until required (it will keep like this for at least a day).
To serve, bring out of the fridge 20 minutes or so before required, sprinkle with a little lime zest and tuck in a coriander leaf.
* to roast peanuts, heat oven to 170 and roast the nuts in a single layer on a roasting sheet for 10 minutes, until golden brown. Sprinkle with a little salt.