Sriracha prawn vol-au-vent

These sriracha prawn vol-au-vent are some bite size old school favourites but elevated with a retro twist of bold, tangy and sweet flavours.
04.08.2022
  • 30 minutes
  • Serves 10

Ingredients

  • Puff pastry sheets 500g
  • Free range medium eggs 1
  • Cooked and peeled large coldwater prawns 500g
  • Mayonnaise 200g
  • Lemon juice 20ml
  • Sriracha hot chilli sauce 30ml
  • Cayenne pepper 2g
  • Coriander 20g
  • Cooked diced chicken breast 800g
  • Malted wheat thick sliced bloomer bread 500g
  • Salted butter 100g
  • Micro red amaranth 30g

Method

  1. Preheat the oven to 180 degrees then line a baking tray.
  2. Place the pastry down and cut ten 3x2cm rectangles. Then using a knife, score a smaller rectangle (2x1cm) in the middle of each one before brushing over with an egg wash. Bake in the oven until golden and crisp and allow to cool.
  3. Ensure that the prawns are defrosted, then drain well and place in a bowl. Add the mayonnaise, lemon and sriracha and mix well until the prawns are well coated.
  4. Being careful, take the centre piece of the pastry out and fill with the prawn mixture. Top with cayenne pepper and micro red amaranth.
  Chef tip: Try not to overload these, they are a great for bite size.
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