Prawn and Egg Vol-Au-Vents

Published on 25 November 2024 at 20:29

This classic 80's par-tay buffet treat still has a "wow" factor. The mayonnaise incorporates all the prawn and eggs have to offer.

Ingredients 

  • 150g cooked prawns
  • 3 eggs
  • 1 tbsp chopped parsley
  • 2 tbsp whole-egg mayonnaise
  • 6 large vol-au-vent cases
  • Sprigs of rocket, to garnish
  • Lettuce leaves, optional, to serve
  • Sea salt & ground black pepper

Instructions

  • Place the vol-au-vent cases into an oven 180 degress and bake for 15-20 minutes.
  • Once
  • Chop up the prawns and add some mayonnaise to a bowl.
  • Boil 3 egg, run under cold water then peel and add to bowl.
  • Mash all the ingredients together and season with salt and pepper
  • Place spoonfuls of the mixture into each vol-au-vent case.
  • Garnish with a sprig of parsely and a few sprigs of rocket.