King Prawn Vol Au Vents with a Champagne Lemon Sauce
Buy Raw Peeled King Prawns here
What you’ll need
- 8 raw peeled king prawns
- 1 tbsp lemon juice
- olive oil
- 500g ready rolled puff pastry (and 2 round pastry cutters 10cm and 8cm
- 1 beaten egg
- 150ml champagne
- 150m double cream
- 1 tsp dried dill
- zest of one lemon
Let's Cook!
Step 1
Add a little olive oil to a frying pan, add the raw prawns and fry until they are cooked through. Add 1/2 tsp lemon juice and then remove to a plate
Step 2
Meanwhile roll out the pastry and using the large pastry cutter, cut 8 circles. Put 4 of the circles on a lined baking tray. Using the small cutter, cut into the remaining 4 circles, making rings. Brush the circles with eggwash, lay the rings on top, and brush again. Bake at 180C for 20 minutes until browned. Remove from oven, pushing the centres down so there is room for the fiiling.
Step 3
Add the champagne to a saucepan and reduce by half. Now add the cream (and dijon mustard if preferred), season with salt and pepper and reduce again until at a thick, pouring consistency. Add the dill and lemon zest and turn off the heat.
Step 4
Place two prawns in each vol au vent case, drizzle over a little of the champagne sauce and garnish with some freshly chopped dill. Delicious!
