Vol-Au-Vents Filled with Prawn Thai Green Curry

• 30 ml oil • 400 g raw prawns • 1 x 350 g Denny Thai Green Curry Simmer Sauce • Handful basil leaves, torn To assemble: • Shop-bought vol-au-vents • Baby basil leaves • Coriander leaves

1. Heat the oil in a frying pan and fry the prawns for a minute or two per side until pink and cooked through. Set aside. 2. Warm the vol-au-vents in the oven. 3. Add the simmer sauce to the empty pan and simmer for 3 minutes until heated through and slightly thickened. 4. Toss through the prawns and the basil leaves. 5. Fill each vol-au-vent with 2-3 prawns, spoon over some sauce and garnish with the herbs. Serve immediately.

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