Thai Spiced Pretzel Rolls - with Creamy Sweet Chilli Dip

Method

• step 1

  Start by making the curry paste – finely chop the shallots, chillies, garlic, lemongrass

• step 2

  Grate the ginger and the zest of the lime (you don’t need to use the lime for anything else)

• step 3

  Toast the coriander seeds and the cumin

• step 4

  Remove the coriander leaves and set aside before finely chopping the stalks

• step 5

  Combine all of the ingredients from steps above and add the lime leaves, fish sauce, salt and pepper in a pestle and mortar (or use a food processor) and turn into a paste and set this aside.

• step 6

  Moving on to the dough – mix the flour, yeast, salt and butter

• step 7

  Slowly add 280ml coconut milk until it resembles a dough

• step 8

  At this point add the curry paste to the dough and start to knead whilst adding flour very slowly to return the dough to the same condition as the step before

• step 9

  Leave in a covered greased mixing bowl to prove for around 1 hour, when it has doubled in size

• step 10

  Turn the oven on to 200C/400F/Gas 6

• step 11

  Divide into 15 equal weight pieces and shape into pretzel shaped rolls, this video will help - https://www.youtube.com/watch?v=uwy9c0foFTc

• step 12

  Add the bicarbonate of soda to a deep saucepan of boiling water and line a baking tray with parchment

• step 13

  Drop each roll into the water for about 5 seconds, they should float to the top, remove and place on the baking tray and sprinkle with desiccated coconut

• step 14

  Bake for around 20-25 mins until are a deep brown in colour

• step 15

  Allow to cool on a wire rack

• step 16

  Combine the cream cheese, sweet chilli sauce, left over coconut milk, and some of the coriander leaves