INGREDIENTS
(serves four)
175g filo pastry
Melted butter
1tsp curry powder
½ tsp tomato purée
110g butter
175ml double cream
20 rocket leaves
Olive oil
Juice of ½ lemon
1 large carrot, peeled
Seasoned flour
350g large peeled prawns
175g bean sprouts
1tsp Thai spice paste
50g pak choi leaves, chopped
Salt and pepper
2 sprigs coriander, to garnish
METHOD
Butter the outside of four wide dariole moulds. Cut filo pastry into eight 10cm squares. Place one over the mould. Brush with melted butter. Cover with one more at a different angle, butter again and place in a hot oven until golden brown.
Sweat off the curry powder and tomato purée in half the butter, then add the cream. Reduce to a coating consistency.
Lightly toss the rocket leaves in the olive oil and lemon juice. Arrange on four plates. With a zester, strip down the carrot into a fine julienne and toss in seasoned flour. Remove excess flour, then deep-fry until crisp and golden.
Sauté the remaining ingredients in the remaining butter. Season. Cook quickly to keep them crisp. Place the filling into the pre-warmed filo baskets. Arrange in the centre of the plate, garnish with a little deep-fried carrot and coriander leaf.
Pour a little curry sauce between each rocket leaf and serve.
Alan Reid