Ingredients
2 tbsp Tiger Tiger Sesame oil
50g / 1.5oz Chicken breast, cut into strips
50g / 1.5oz Prawns
50g / 1.5oz leek and carrots, finely shredded
20g / 1oz Tiger Tiger Hoisin sauce
10g / 0.5oz Tiger Tiger Chilli Sauce
a handful of Chives, chopped
salt and fresh ground black pepper
100g 3.5oz Thai pastry
1 egg, beaten
Method
1) Pour the sesame oil into a large pan and add the chicken strips.
2) Fry for 5 minutes and then add the prawns, leeks and carrots and
continue to cook for a further 5 minutes.
3) Add the Hoisin sauce, chilli sauce and chives, season well and leave
to cool.
4) Set the oven to 180°C/gas 4.
5) 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.
6) Roll up into a cigar shape.
7) Repeat until you have used all the filling and pastry.
8) Place the wraps on a lightly oiled baking sheet and brush with beaten
egg.
9) Place in the oven until pastry is browned and crisp.