Crispy Pork and Peanut Basket
Ingredients:
2 sheets phyllo pastry, each about 16 1/2 x 11 inches / 42 x 28 cm.
2 tablespoons vegetable oil
1 garlic clove, crushed
125 grams ground pork
1 teaspoon Thai red curry paste
2 scallions, finely chopped
3 tablespoons crunchy peanut butter
1 tablespoon light soy sauce
1 tablespoon chopped fresh cilantro
salt and pepper
fresh cilantro sprigs, to garnish
Procedure:
Cut each sheet of phyllo pastry into 24 squares, 2 1/4 inches/7 cm. across, to make a total of 48 squares. Brush each square lightly with oil, arrange the squares in stacks of 4 in 12 small patty pans, pointing outward. Press the pastry down into the patty pans. Bake the pastry shells in a preheated oven, 400 degrees F./ 200 degrees C., for 6 to 8 minutes until golden brown. Meanwhile, heat 1 tablespoon of the oil in a wok. Add the garlic and stir-fry for 30 seconds, then stir in the pork and stir-fry over high heat for 4 to 5 minutes until the meat is golden brown. Add the curry paste and scallions and continue to stir fry for a further minute, then stir in the peanut butter, soy sauce, and chopped cilantro. Season to taste with salt and pepper. Spoon the pork mixture into the phyllo baskets and serve hot, garnished with cilantro sprigs.
