Heat 1 tablespoon of oil in a frying pan over medium heat. Add the red curry paste and cook for 1 minute until fragrant.

Add the chopped prawns and spring onions to the pan. Sauté for 2-3 minutes until the prawns just turn pink.

Stir in the coconut cream, fish sauce, and sugar. Cook for another minute until the mixture thickens and most liquid has evaporated. Remove from heat and let it cool completely.

Place a spoonful of the cooled filling into the center of each empanada disc.

Brush the edges of the dough with the beaten egg. Fold the disc over to create a half-moon shape and crimp the edges with a fork to seal tightly.

Heat vegetable oil in a deep pot or deep fryer to 350°F (175°C).

Fry the empanadas in batches for 3-4 minutes, turning halfway, until the pastry is golden brown and crispy.

Transfer to a wire rack or paper towels to drain excess oil before serving warm.