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

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

## 1. The Prawns & Phyllo Wrap

**Yields:** 12-15 prawns

* **12-15 Jumbo Prawns:** Peeled and deveined, tail-on (for a handle).

* **Phyllo Pastry:** 4-5 sheets, thawed.

* **Melted Butter:** About 100g, for brushing.

* **Seasoning:** Salt and white pepper.

**Instructions:**

1. **Straighten the Prawns:** Make 3-4 shallow horizontal nicks on the belly side of the prawn. This prevents them from curling into a "C" shape when cooking. Pat them bone-dry.

2. **Prep the Pastry:** Lay one sheet of phyllo on a board, brush with butter, and layer another sheet on top. Repeat for 3 layers.

3. **The Wrap:** Cut the sheets into long, thin strips (about 1 inch wide). Starting at the head end, spiral-wrap the prawn tightly, leaving the tail exposed.

4. **Bake:** Brush the outside with more butter. Bake at **200°C (400°F)** for 8–10 minutes until golden brown and shattered-glass crisp.

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## 2. Sweet Red Curry Sauce

This is a "reduction" sauce, meaning it should be thick enough to coat the back of a spoon.

* **2 tbsp Red Curry Paste**

* **1 can (400ml) Coconut Cream** (full fat)

* **1 tbsp Palm Sugar** (or brown sugar)

* **1 tbsp Fish Sauce**

* **1 tsp Lime Juice**

**Instructions:**

1. Sauté the curry paste in a splash of oil for 1-2 minutes until fragrant.

2. Whisk in the coconut cream. Simmer over medium-low heat until it reduces by about a third and thickens.

3. Add sugar and fish sauce. Adjust to taste—it should be a balance of savory, sweet, and mild heat. Finish with lime juice.

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## 3. The Accoutrements

These provide the "crunch" and the "vibrancy" that elevate the dish.

### Cashew Crumble

* **1/2 cup Roasted Cashews**

* **Pinch of Sea Salt & Lime Zest**

1. Pulse cashews in a processor or crush with a rolling pin until they are coarse crumbs (not a powder).

2. Toss with salt and fresh lime zest.

### Paprika Oil

* **1/4 cup Neutral Oil** (Grapeseed or Canola)

* **1 tbsp Smoked Paprika**

1. Gently warm the oil and paprika in a small pan for 2 minutes (do not let it boil/smoke).

2. Remove from heat, let it sit for 10 minutes, then strain through a coffee filter or fine mesh cloth to get a clear, bright red oil.

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## Plating Guide

To get that professional look:

1. **Spoon** a generous circle of the **Sweet Red Curry Sauce** in the center of the plate.

2. **Place** 3 prawns on top, leaning them against each other for height.

3. **Sprinkle** the **Cashew Crumble** in a neat line across the prawns.

4. **Drizzle** droplets of the **Paprika Oil** around the perimeter of the sauce for a striking color contrast.