Phyllo wrapped prawn with sweet red curry sauce, cashew crumble and paprika oil recipes

## 1. Phyllo Wrapped Prawns

### Ingredients

* 12 large prawns, peeled and deveined (tail on for presentation)

* 6 sheets phyllo dough, thawed

* 1/2 cup butter, melted

* Salt and white pepper

* Optional: 12 small fresh basil leaves

### Instructions

1. **Prep Prawns:** Pat prawns thoroughly dry with paper towels. Season lightly with salt and white pepper.

2. **Prep Phyllo:** Take one sheet of phyllo and brush lightly with melted butter. Fold in half lengthwise and brush with butter again. Cut the strip into two smaller rectangles.

3. **Wrap:** Place a basil leaf (if using) on the prawn, then place the prawn at the edge of a phyllo rectangle. Roll it up tightly, tucking in the sides halfway through, leaving the tail exposed. Repeat with remaining prawns.

4. **Chill:** Place wrapped prawns on a baking sheet, cover with plastic wrap, and chill for **15 minutes** (this helps them stay crisp).

5. **Bake:** Preheat oven to **400°F (200°C)**. Brush the outside of the phyllo rolls with remaining butter. Bake for **10–12 minutes** until golden brown and crispy.

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## 2. Sweet Red Curry Sauce

### Ingredients

* 1 tbsp coconut oil

* 2 tbsp red curry paste

* 1 can (13.5 oz) full-fat coconut milk

* 1 tbsp palm sugar (or brown sugar)

* 1 tbsp fish sauce

* 4–5 kaffir lime leaves, torn

* Juice of 1/2 lime

### Instructions

1. **Fry Paste:** Heat coconut oil in a saucepan over medium heat. Add the red curry paste and cook for **1–2 minutes** until fragrant.

2. **Simmer:** Stir in the coconut milk, sugar, fish sauce, and kaffir lime leaves. Bring to a gentle simmer.

3. **Reduce:** Lower heat and let it simmer for **10 minutes** until slightly thickened.

4. **Finish:** Remove from heat, remove lime leaves, and stir in the lime juice.

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## 3. Cashew Crumble

### Ingredients

* 1/2 cup raw cashews

* 1 tsp coconut oil

* 1 tsp brown sugar

* A pinch of salt

### Instructions

1. **Toast:** Roughly chop the cashews. In a skillet over medium heat, toast them dry for **3 minutes**.

2. **Caramelize:** Add the coconut oil and brown sugar. Stir constantly until the sugar melts and coats the nuts (about **1–2 minutes**).

3. **Cool:** Remove from heat, add a pinch of salt, and spread on parchment paper to cool completely.

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## 4. Paprika Oil

### Ingredients

* 1/4 cup neutral oil (like canola or grapeseed)

* 1 tbsp **smoked Spanish paprika**

### Instructions

1. **Heat:** Gently heat the oil in a small saucepan over low heat.

2. **Infuse:** Add the paprika and stir. Remove from heat immediately so the paprika does not burn.

3. **Strain:** Let it sit for 10 minutes, then strain through a fine-mesh sieve or cheesecloth into a jar.

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## Plating Style

1. Spoon a generous pool of **Sweet Red Curry Sauce** into the center of a shallow bowl.

2. Drizzle the **Paprika Oil** over the sauce, using a toothpick to swirl it for a decorative effect.

3. Arrange 3-4 **Phyllo Wrapped Prawns** standing upright or stacked elegantly in the center of the sauce.

4. Sprinkle the **Cashew Crumble** over the top for texture.