80 g carrot strips
80 g mung bean sprouts
80 g mushrooms
50 g butter
2 tablespoons of soy sauce
80 g North Sea shrimp, peeled
4 slices of puff pastry
Delino Sweet Chili Wok & Dip sauce
Braise the carrot strips, the bean sprouts and the quartered mushrooms in butter. Season with 2 tablespoons of soy sauce and 2 tablespoons of Delino Sweet Chili Wok & Dip sauce.
Add the peeled North Sea shrimp and mix. Place this mixture in the centre of the puff pastry slices. Brush the exposed areas of the puff pastry with water and roll up.
Bake for approximately 10 minutes in an oven pre-heated to 190°C. After removing from the oven, cut in half and serve with 4 tablespoons of Delino Sweet Chili Wok & Dip sauce.