Thai Chilli Jam Prawn Vol Au Vents

Ingredients

2 sheets frozen puff pastry, thawed
1 Tbs extra virgin olive oil
2 Tbs Thai chilli jam paste
500 g raw Tiger prawns, peeled with tails intact
1 red capsicum, roughly chopped
200mL coconut cream
1 long red chilli, thinkly sliced
1/4 bunch basil, leaves picked


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

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 2 cm border, being careful not to cut all the way through.

Bake, swapping trays halfway through, for 12 minutes or until golden.

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.

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.

Credits: Woolworths

Photo Credits: Woolworths