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First create the prawn sausage. In a food processor, grind the prawn, butter and salt until the mixture forms a ball. It seems like a lot of butter, but there is no fat in the prawn and this is the way to make a true hot dog, the butter combines with the enzymes of the prawn protein and form a bond.
Meanwhile, heat a dry saucepan and lightly toast the coriander until fragrant. Remove from the heat and grind.
Combine the ground coriander seeds and chives with the prawn mixture and mix well with a spoon or rubber spatula.
Put the mix in a piping bag and pipe in strips across a parchment-lined baking sheet. Freeze until stiff, about 20 minutes.
Preheat the oven to 190°C.
Roll the puff pastry out on a floured surface until it is 3 mm thick, cut in one-by-two-inch thick rectangles.
Cut the long sausage strips into two inch pieces, so they’ll hang over the edge of the pastry, and place one on each puff pastry rectangle.
Brush the bottom edges of the pastry with the beaten egg, then fold over and tuck the seam on the bottom as you place them on a parchment-lined baking sheet.
Brush the tops with more egg wash and sprinkle generously with salt and mustard seeds.
Bake for 10-12 minutes, or until the pastry is golden brown. Serve with a sweet honey mustard and mustard oil or no sauce at all.
Makes 50 prawns in a blanket.