Date posted: 04/08/2022

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.

  • Serves 10
  • Timing: 30 mins
Votes: 2 Average: 3


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


  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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