Recipe Cuisine: Thai
Theme: Meat-Free Marvels
Year of the Horse Thai Vegetarian Prosperity Parcels
By: Effie Mandas
Ingredients
- 8 sheets Fillo pastry
- 2 melted butter (for brushing)
- 1 cup shredded cabbage
- 1 carrot, julienned
- 1/2 red capsicum, thinly sliced
- 1/2 cup mushrooms, finely chopped
- 2 spring onions, sliced
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 1 tbsp soy sauce1 tbsp chopped coriander
- 1 tsp sesame oil
- 1 tsp Thai red curry paste
- Sesame seeds for topping
- Fresh Thai chilli dipping sauce
- 3 tbsp lime juice
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- 1 small red chilli, finely chopped
- 1 tbsp chopped coriander
Product used in recipe
- LEE KUM KEE - SALT REDUCED SOY SAUCE
- ABC - SESAME OIL
- VALCOM - CURRY PASTE RED
Method
- Make filling:Heat a pan with a little oil. Add garlic, ginger and mushrooms; cook until soft.Add cabbage, carrot, capsicum and spring onion. Stir-fry 2–3 minutes.Stir in soy sauce, sesame oil and curry paste. Finish with coriander and cool.
- Form parcels:Lay one sheet of Fillo brush lightly with oil, place another sheet on top.Spoon filling into the centre and gather the edges to form a small bundle.Place on a lined tray and sprinkle with sesame seeds.
- Bake:Bake at 190°C for 20–25 minutes until golden and crisp.
- Sauce:Mix lime juice, soy sauce, sugar, chilli and coriander until sugar dissolves.
- Serve:Serve parcels hot with dipping sauce and fresh cucumber, herbs and lemon wedges like your presentation.
- Enjoy ! Golden Thai vegetable parcels filled with fragrant ginger, mushrooms and crisp vegetables, baked until delicate and crunchy, served with a zesty lime-chilli dipping sauce.
