Name: Prawn And Prosecco Vol-Au-Vents
Cook time: 25 min
Yield: 4
Ingredients: Plain flour, to dust; 500g puff pastry block; 2 eggs, beaten; 400ml Prosecco; ½ lemon, in slices; 1 shallot, quartered; 2 bay leaves; Few black peppercorns; A few sprigs parsley; 2 x 200g extra large king prawns (we used M&S Extra Large Honduran King Prawns); 75g good quality garlic mayonnaise; 25g tomato chutney; A few shakes of Tabasco; A few shakes of Worcestershire sauce; 2tsp salmon roe, to serve; Fresh chives, chopped, to serve; Salad leaves, to serve; Fresh avocado, to serve

VMG Recipes