Prawns Family friendly

Prawn and egg vol-au-vents

Name: Prawn and egg vol-au-vents
Prep time: 10 min
Total time: 10 min
Yield: 6
Ingredients: 300g cooked prawns, shelled; 3 large hard-boiled eggs, peeled, chopped; 1 tablespoon chopped chives; 2 tablespoons whole-egg mayonnaise; 6 large vol-au-vent cases; Sprigs of dill, to garnish; Lettuce leaves, optional, to serve

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by Ian Parmenter

Chef, television presenter and author

Oct 03, 2015

Lovely as part of a picnic spread, or perfect for a light lunch, these vol-au-vents are destined to please.

300g cooked prawns, shelled
3 large hard-boiled eggs, peeled, chopped
1 tablespoon chopped chives
2 tablespoons whole-egg mayonnaise
6 large vol-au-vent cases
Sprigs of dill, to garnish
Lettuce leaves, optional, to serve

Method

1.

Devein the prawns, leaving the tails intact. Reserve 6 prawns then chop the remaining.
2.

Combine the hard-boiled egg, chopped prawns and chives, then gradually stir in the mayonnaise until a stiff mixture is achieved. Place spoonfuls of the mixture into each vol-au-vent case. Top with a reserved whole prawn and garnish with a sprig of dill. Serve on a bed of lettuce, if desired.