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Yields:
24 Servings
Difficulty: Easy
Prep Time: 30 Mins
Cook Time:
20 Mins
Total Time:
50 Mins
Hello Foodies,
This recipe and video is to show you how to make easy canapes and finger food for nibbles, bites or cocktail parties. Prawn vol au vent are always succesful at dinner parties or cocktail parties. These are easy to make and can be prepared in advance ( 1 day before your party). Ideal for Christmas or new years celebration or any kind of Parties.
In this recipe i used Mornay sauce but you can use bechamel sauce. A 1/4 of my Mornay sauce will be ample for 24 Vol au vent. Nowadays these little puff pastry shells are widely available and will save you a lot of time.
Just in case you have missed my Mornay sauce recipe, here is the link to it:
Le’s get cooking
Frenchy
Ingredients
Adjust Servings
Instructions
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First of all, have your Bechamel or mornay sauce done and cool down.
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Peel your fresh prawns. Discard the heads or keep them aside for a prawn stock.
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Using a small knife, deveine the prawns and place your prawns in a clean bowl.
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Once you have peel and deveine your prawns, chopp finely the dill.
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Using a frying pan, seared the prawns in hot melted butter.
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Cook them for about 1 minute on each side and on high heat.
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Switch off the heat, add the fresh dill to the pan and toss the prawns. this will allow to give a fresh dill flavour to the prawns without burning the dill. Place the prawns on a plate and let them cool down.
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Using a tea spoon, fill up your vol au vent to half way with your Mornay or Bechamel sauce. 1 spoon should be enough. Repeat this operation for all the vol au vent.
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Slice your prawns in halves. 1 large prawn per vol au vent is too large.
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Place 1/2 prawn in each vol au vent.
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Voila, they are ready to be reheated, whenever you are ready. You can cover them with plastic and keep them in the fridge until you need them. To reheat them, preheat your oven at 180C. Place the vol au. vent on a grease tray or baking paper and bake them for 10 minutes. Move them onto a serving dish and they are ready to be eaten. Bon Appetit Frenchy
