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  Special Occasion

  Thai Vegetable Curry Puffs

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  • 2 tablespoons peanut oil
  • 1 large brown onion, finely chopped
  • ½ teaspoon grated ginger
  • 1 clove garlic, crushed
  • 2 potatoes, finely diced
  • 1 finger eggplant, finely chopped
  • ½ small sweet potato, finely diced
  • ¾ cup frozen peas
  • 3 tablespoons Five Tastes Thai Red Curry Paste
  • 1 tablespoons kecap manis
  • 1 teaspoon fish sauce
  • 5 frozen butter puff pastry sheets, thawed
  • 1 egg, lightly beaten

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  Entree

  Prawn Fire Crackers

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  • 20 raw prawns, tails attached
  • 2 tablespoons Five Tastes Thai Red Curry Paste
  • 20 Thai basil leaves
  • 20 wonton wrappers
  • 15g palm sugar, grated
  • Zest and juice from 1 lime
  • 1 red chilli (frozen), for garnish
  • Oil, for frying

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  Entree

  Pounded Prawn Bites

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  • 500g shelled raw prawns
  • 15g palm sugar, grated
  • ⅓ cup desiccated coconut
  • 1 kaffir lime leaf, finely shredded
  • 2 tablespoons Five Tastes Penang Curry Paste
  • 2 teaspoons grated ginger
  • 1 tablespoon peanut oil