500g chicken breast, chopped
300g raw prawn meat, chopped
2 tsp soy sauce
2 tbsp pouring cream
½ long red chilli, deseeded, finely chopped
1 tsp minced ginger
¼ cup coriander, finely chopped
Salt and pepper
6 sheets of fillo pastry
2 tbsp butter, melted
1 tbsp sesame seeds
1 tbsp poppy seeds
Preheat the oven to 200°C and line a baking tray with baking paper.
Place chicken, prawns, soy sauce, cream, egg, chilli, ginger, coriander and salt and pepper to taste in the bowl of a food processor. Blitz for 30 seconds or until a paste forms. Place the mixture into a piping bag.
Lay the fillo flat onto a bench and cut the sheets in half. Cover the fillo with a damp teatowel when not using to ensure it doesn’t dry out. Brush one piece of fillo with melted butter, then squeeze out a small sausage of the prawn mixture at one end of the fillo. Fold in the long edges over the filling, brush with butter again, then roll it up like a cigar. Brush the outside with a little extra melted butter and sprinkle with sesame and poppy seeds.
Repeat with remaining mixture and fillo.
Place the rolls on the lined baking tray in the preheated oven for 15 minutes or until cooked and golden.
Pro tip: you can make these any size that suits you, small rolls make a great canape.