Thai Style Prawns & Chicken Sausage Rolls
Recipe by Adrian Richardson
Serves 4 | 
45 minutes
Ingredients
Chicken & Prawn Mousse
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300g prawns, shell and vein removed
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300g chicken breast, diced
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1 egg
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1 tbsp cooking cream
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1 tbsp ginger, minced
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2 cloves garlic, minced
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1 green chilli, chopped
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1 small red chilli, chopped
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1 bunch coriander, chopped
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1 bunch garlic chives, chopped
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1 lime, zest and juice
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1 tsp AYAM™ Fish Sauce
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½ tsp AYAM™ Sesame Oil
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2 heaped tbsp AYAM™ Thai Green Curry Paste
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1 tbsp coconut sugar
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Salt & pepper
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1 packet puff pastry
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1 egg, beaten for egg wash
To serve
- Kewpie mayonnaise
- AYAM™ Hot Chilli Sauce
Method
- Preheat the oven to 180°C.
- Place all of the ingredients for the chicken and prawn mousse in a food processor and blend until all of the ingredients have come together and are smooth.
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Brush a sheet of puff pastry with egg wash and layer with a second sheet. Pipe or spoon the mousse onto the puff pastry and roll the pastry to incase the filling, creating the sausage roll shape. Brush the outside with egg wash and sprinkle with sesame seeds. Cut to the size you want and place on a baking tray lined with baking paper.
- Bake for 15-20 minutes or until golden brown and cooked through.
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Serve with kewpie mayo and hot chilli sauce.
