Thai Style Prawn & Chicken Sausage Rolls

Serves 4
Time 45 minutes


Chicken & Prawn Mousse 

300g prawns, shell and vein removed 

300g chicken breast, diced

1 egg

1 tbsp cooking cream

1 tbsp ginger, minced

2 cloves garlic, minced

1 green chilli, chopped

1 small red chilli, chopped

1 bunch coriander, chopped

1 bunch garlic chives, chopped  

1 lime, zest and juice

1 tsp fish sauce

½ tsp sesame oil 

2 heaped tbsp Thai green curry paste

1 tbsp coconut sugar 

Salt & pepper


1 packet puff pastry

1 egg, beaten for egg wash


To serve

Kewpie mayonnaise 

Hot chilli sauce


Preheat oven to 180°C. 

Place all of the ingredients for the chicken and prawn mousse in a food processor and blend until all of the ingredients have come together and are smooth. 

Brush a sheet of puff pastry with egg wash and layer with a second sheet. Pipe or spoon the mousse onto the puff pastry and roll the pastry to incase the filling, creating the sausage roll shape. Brush the outside with egg wash and sprinkle with sesame seeds. Cut to the size you want and place on a baking tray lined with baking paper. 

Bake for 15-20 minutes or until golden brown and cooked through. 

Serve with kewpie mayo and hot chilli sauce.