Thai Scones with Spicy Shrimp
⏳ Time
30 minutes
🥕 Ingredients
16
🍽️ Servings
8
Description
Save the cilantro leaves for garnishing other dishes, and use the chopped stems in the scones — this is the most aromatic part of the herb!
Ingredients
- Red Curry Powder - 1 tablespoon
- Coconut Milk - 7 fl oz
- Soy Sauce - 2 tablespoons
- Brown Sugar - 1 tablespoon
- Lime Juice - 1 tablespoon
- Butter - 1.1 oz
- Wheat Flour - 4.9 oz
- Baking Powder - 0.4 oz
- Orange Bell Peppers - ¼ piece
- Cilantro - 1 tablespoon
- Tiger shrimp in brine - 8 pieces
- Honey - 1 tablespoon
- Passata Tomato Sauce - 1 tablespoon
- Olive Oil - 1 tablespoon
- Grated Ginger Root - 2 teaspoons
- Scallions - 1 piece
Step by Step guide
Step 1
Mix the coconut milk with the red curry paste, bring to a boil over medium heat, reduce the heat and cook for 10 minutes. Add 1 tablespoon of soy sauce and brown sugar, let it simmer for another 5 minutes. Stir in the lime juice, remove from heat, and let it cool completely. Transfer to the refrigerator and allow the mixture to chill well.
Step 2
For the scones, grate the butter and place it in the freezer until fully hardened. Sift the flour with salt into a large bowl. Finely chop the bell pepper and mix it with the chopped cilantro into the flour. Add the hardened butter and rub it in until you get large crumbs. Pour in 120 ml of the prepared coconut milk and quickly knead the dough.
Step 3
Place the dough on a floured surface and 'laminate' it: shape it into a square about 2 cm thick, fold it in half, turn the resulting rectangle 90 degrees, and fold the dough in half again to form a square. Turn it 90 degrees again and gently flatten it to make the square thin again. Repeat the folding and turning process a couple more times, working quickly.
Step 4
Preheat the oven to 464°F. Shape the dough into a rectangle about 2 cm thick. Use floured cookie cutters to cut out 8 scones from the dough. Transfer them to a baking sheet, brush with a little coconut milk mixed with curry using a pastry brush, place in the oven, and bake for 10 minutes until golden brown.
Step 5
Mix the honey with the tomato paste, ground ginger, and remaining soy sauce. Marinate the shrimp in this mixture. Heat olive oil in a pan and sauté the shrimp on both sides.
Step 6
Place one shrimp on each scone. Cut the green onion into strips 1–2 cm long and use them to garnish the resulting canapés.
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