Asian-Style Street Food Kit

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. • Add half the ginger & lemongrass paste, and cook until fragrant, 1 minute. • Remove pan from heat, add the honey and toss to coat. Transfer to a bowl and cover to keep warm.

• Wipe out and return frying pan to medium-high heat with a drizzle of olive oil. Cook pork mince, breaking up with a spoon, until just browned, 4-5 minutes. • Add half the sweet soy seasoning and remaining ginger & lemongrass paste, and cook until fragrant, 1 minute. • Remove from heat, then add oyster sauce, a drizzle of sesame oil and a splash of water. Stir to combine. Transfer to a serving bowl.

• Meanwhile, slice brioche hotdog buns in half lengthways. • Bake buns directly on the wire oven rack until heated through, 5-7 minutes.

Make the chicken satay • Wipe out and return frying pan to medium-high heat with a drizzle of olive oil. Cook chicken breast strips with remaining sweet soy seasoning, until browned and cooked through, 3-4 minutes each side. • Reduce heat to medium, add curry powder, peanut butter, coconut milk, a squeeze of lemon juice, the soy sauce, brown sugar and a splash of water. Simmer, stirring, until slightly reduced, 1-2 minutes. Transfer to a serving bowl.

TIP: Chicken is cooked through when it is no longer pink inside.