Preparation time is 10minutes
Cook time is 15minutes
Total time is 25minutes
Serve is for 6 people
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Difficulty level: 2 out of 4
8 Ingredients
Number of servings
6
- 2 sheets Woolworths frozen puff pastry, thawed
- 1tablespoons extra virgin olive oil
- 2tablespoons Thai chilli jam paste
- 500grams raw tiger prawns, peeled with tails intact
- 1 red capsicum, roughly chopped
- 200mL coconut cream
- 1 long red chilli, thinly sliced
- 1/4 bunch basil, leaves picked
Description
These crispy, flaky vol au vents are filled with succulent prawns coated in a sweet and spicy Thai chilli jam, making them a perfect festive main dish.
Instruction tip
Prep tip:Get ahead by completing step 1 up to 1 day ahead. Cover the trays and place in the fridge. Continue from step 2 to serve.
Method
Step 1 of 4
Preheat oven to 200°C/180°C fan-forced. Line 2 large baking trays with baking paper. Cut each sheet of puff pastry into 6 squares. Place 3 squares, leaving space between them, on each tray. Brush lightly with water. Place remaining squares on top of each one. Using a small sharp knife, score a square into the top sheet of pastry, leaving a 2cm border, being careful not to cut all the way through.
Step 2 of 4
Bake, swapping trays halfway through, for 12 minutes or until golden.
Step 3 of 4
Meanwhile, heat oil in a medium deep-frying pan over medium heat. Add paste and cook, stirring, for 1 minute. Add prawns and capsicum. Toss to coat. Add coconut cream and cook, stirring, for 2 minutes or until sauce thickens and prawns are just cooked through.
Step 4 of 4
Carefully remove top inner square of pastry from each vol au vent. Spoon in prawns and capsicum, then spoon over sauce. Served topped with chilli and basil.
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