Asian-Style Street Food Kit | Serves 4-6

• 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.

• 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.