Pidy Profiterole with sweet and sour sauce, coriander and scampi

  • 20 pcs Pidy Profiterole
  • 20 cleaned scampi
  • 1 tablespoon finely chopped coriander
  • 1 tablespoon wok oil
  • 200g sweet and sour sauce
  • salt and pepper
  • Use a serrated knife to cut off a lid of the Profiteroles.
  • Put some sweet and sour sauce in each Profiterole.
  • Season the scampi and fry in very hot oil, remove from the heat and add the chopped coriander.
  • Divide the scampi into the profiteroles.
  • Decorate with a coriander leaf.