Chicken and prawn Thai wrap

Method

1. Pour the sesame oil into a large pan and add the chicken strips. Fry for 5 minutes and then add the prawns, leeks and carrots and continue to cook for a further 5 minutes.

2. Add the Hoisin sauce, chilli sauce and chives, season well and leave to cool.

3. Set the oven to 180°C/gas 4. Lay a sheet of Thai pastry out on a lightly floured work surface and place a little of the chicken and prawn filling to one end. Roll up into a cigar shape. Repeat until you have used all the filling and pastry.

4. Place the wraps on a lightly oiled baking sheet and brush with beaten egg.

5. Cook for 8-10 minutes, until golden brown. Serve immediately.

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Ingredients

2 tbsp Sesame oil
50g Chicken breast, cut into strips
50g Prawns
50g leek and carrots, finely shredded
20g hoi sin sauce
10g chilli sauce
a handful of Chives, chopped
salt and fresh ground black pepper
100g Thai pastry
1 egg, beaten

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