Scampi and avocado loempias with curry mayo

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A creamy avocado filling and briefly cooked scampi make these loempias feel fresh and light, while the sesame crust adds a lovely nutty crunch. They work beautifully as a small starter or an elegant party snack.

Serves: 4 people

Preparation time: 60 min

Ingredients

• Scampi – 4
• Avocado – 1
• Lemon zest – 1 tbsp
• Fresh coriander – 1 handful
• Garlic, chopped – 0.5 clove
• Sesame seeds – 30 g
• Brick pastry sheets – 4
• Mayonnaise – 100 ml
• Yoghurt – 150 ml
• Egg white – 1
• Madras curry powder – 1 tsp
• Salt and pepper – to taste

Method

1. Peel and devein the scampi, then sauté them very briefly with the garlic so they stay juicy. Chop them into small pieces.
2. Dice the avocado and mix it gently with the scampi, lemon zest, coriander, salt and pepper.
3. Place a line of filling on each sheet of brick pastry, fold in the sides and roll up tightly. Brush with egg white and roll through sesame seeds.
4. Fry or bake until the pastry is crisp and deeply golden.
5. Stir the mayonnaise with yoghurt and curry powder into a mild curry mayo and serve it with the hot loempias.