I love the versatility of Tom Yum paste. My granny loves it more as she brought TWO big jars over from Singapore. One and a half jar still remains in our pantry. This means creative ways of cooking up Tom Yum!
While preparing for morning tea for my colleagues, I thought of a different twist to the usual sausage rolls. Adding tom yum to the mince mix! The result was a moist and tasty sausage rolls. Thankfully, my colleagues loved it as well as there were NONE left by the next day. It’s abit of a change as well, from bring sweets to savory to morning tea.
The roasted sesame seeds added an aroma and texture. Certainly goes well with tom yum!
Speaking of which, I would certainly appreciate more ideas for Tom Yum paste. Anything other than noodles, fried rice or sausage rolls! 😉
2 pieces of puff pastry defrosted
300 grams of chicken mince
2 tablespoon of Tom Yum paste
2-3 pieces of kaffir lime leaves chopped
1 cup of bead crumbs- I used dried but if you have stale bread to make into breadcrumbs, even better!
2 tablespoon of corn flour
1 tsp of fish sauce
1 tsp of sugar
2 tsp of toasted sesame seeds
Marinate chicken with all seasoning for around 20 mins.
Preheat Oven 200C.
Meanwhile, preheat oven and line baking tray with baking paper.Cut puff pastry into halves (lengthwise). Place sausage mixture in the middle. Egg wash all sides. Roll to seal. Cut into bite sizes. repeat for 3 other halves of puff pastries. Egg wash the top of the mini pastries and sprinkle sesame seeds. Bake for 25 minutes till golden brown.