- 150 GRAM SELF RAISING FLOUR
- 100 GRAM BUTTER, cold in cubes
- 50 GRAM CHEESE, grated
- 1/2 TSP CHILI POWDER
- 1 RED CHILI PEPPER, chopped finely
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- 1/2 PINEAPPLE, sliced
- 100 GRAM CHICKEN BREAST, diced very finely
- 100 GRAM RAW PRAWNS, diced very finely
- 2 TBSP PALM SUGAR
- 2 TBSP FISH SAUCE
- 1/2 ONION, chopped
- 3 CLOVES GARLIC, chopped
- 3 TBSP PEANUTS, chopped
- SOME GREEN CHILLIES
- 2 TBSP
GREEN CURRY
PASTE
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Mix all ingredients and salt
to taste to a dough and roll it out as thin as possible between two sheets of
plastic foil. Cut it in thin strips, put the strips on a greased oven tray and
bake them approximately 10 minutes at 175 degrees Celsius until golden.
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Deep fry the onion and the
garlic. Stir fry the chicken two minutes, add the prawn and stir fry one
minute more. Add the sugar, fish sauce, curry paste and peanuts and
stir well. Stir in the onions and garlic and put little heaps of the mixture
on a slice of pineapple; decorate with chili pepper.
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