Chicken and prawn Thai wrap
By: Michael Moore From: Good Food Bites
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Chicken and prawn Thai wrap
- Prep time:
- 15 mins
- Cook time:
- 20 mins
- Serves:
- 4
Piquant chicken and prawns wrapped in crisp Thai pastry make fabulous fuss-free finger food from Michael Moore
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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
- black pepper
- 100g Thai pastry
- 1 Egg, beaten
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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